Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products
出版年份 2022 全文链接
标题
Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products
作者
关键词
-
出版物
Plants-Basel
Volume 11, Issue 3, Pages 440
出版商
MDPI AG
发表日期
2022-02-07
DOI
10.3390/plants11030440
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