Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice

Published 2013 View Full Article

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Title
Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 153, Issue -, Pages 114-120
Publisher
Elsevier BV
Online
2013-12-15
DOI
10.1016/j.foodchem.2013.12.038

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