Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices

标题
Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 138, Issue 2-3, Pages 1810-1818
出版商
Elsevier BV
发表日期
2012-12-06
DOI
10.1016/j.foodchem.2012.11.100

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