The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties
出版年份 2019 全文链接
标题
The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties
作者
关键词
-
出版物
Biomolecules
Volume 9, Issue 11, Pages 744
出版商
MDPI AG
发表日期
2019-11-18
DOI
10.3390/biom9110744
参考文献
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