Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products
出版年份 2016 全文链接
标题
Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 1, Pages 3-12
出版商
Wiley
发表日期
2016-12-21
DOI
10.1111/ijfs.13203
参考文献
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