Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice

标题
Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 113, Issue 4, Pages 1119-1126
出版商
Elsevier BV
发表日期
2008-09-08
DOI
10.1016/j.foodchem.2008.08.085

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