Cherry ( Prunus avium ) phenolic compounds for antioxidant preservation at food interfaces

出版年份 2018 全文链接

标题

Cherry ( Prunus avium ) phenolic compounds for antioxidant preservation at food interfaces

作者

关键词

-

出版物

JOURNAL OF FOOD ENGINEERING

Volume 239, Issue -, Pages 15-25

出版商

Elsevier BV

发表日期

2018-06-27

DOI

10.1016/j.jfoodeng.2018.06.028

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