Impact of Different Stages of Juice Processing on the Anthocyanin, Flavonol, and Procyanidin Contents of Cranberries

标题
Impact of Different Stages of Juice Processing on the Anthocyanin, Flavonol, and Procyanidin Contents of Cranberries
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 9, Pages 4692-4698
出版商
American Chemical Society (ACS)
发表日期
2011-03-25
DOI
10.1021/jf200149a

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