Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2023-11-21 DOI:10.17221/112/2023-cjfs
Xueyan Wei, Yanjing Yin, Kang Xu, Tao Wang, Chuanhe Zhu, Wen Liu, Mengmeng Guo
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不同温度和时间下贮藏的山楂果的理化特性、酚类物质概况和抗氧化能力的比较
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
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