Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew’s ear

标题
Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew’s ear
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 309, Issue -, Pages 125738
出版商
Elsevier BV
发表日期
2019-10-22
DOI
10.1016/j.foodchem.2019.125738

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