The effect of freeze‐drying, pasteurisation and high‐intensity ultrasound on gastrointestinal stability and antioxidant activity of blueberry phenolics
出版年份 2020 全文链接
标题
The effect of freeze‐drying, pasteurisation and high‐intensity ultrasound on gastrointestinal stability and antioxidant activity of blueberry phenolics
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2020-10-01
DOI
10.1111/ijfs.14831
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