Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables
Published 2021 View Full Article
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Title
Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables
Authors
Keywords
Non-thermal treatment, Polyphenols, Nutritional value, Food quality, Health benefits
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 115, Issue -, Pages 1-11
Publisher
Elsevier BV
Online
2021-06-20
DOI
10.1016/j.tifs.2021.06.037
References
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