Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products

IF 4 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Production, Processing and Nutrition Pub Date : 2024-04-01 DOI:10.1186/s43014-023-00191-8
A. Mikulajová, Z. Matejčeková, Z. Kohajdová, S. Mošovská, E. Hybenová, Ľ. Valík
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玉米产品发酵和储存过程中酚类成分、抗氧化剂、感官和微生物特性的变化
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来源期刊
Food Production, Processing and Nutrition
Food Production, Processing and Nutrition Medicine-Public Health, Environmental and Occupational Health
CiteScore
6.90
自引率
4.30%
发文量
28
审稿时长
12 weeks
期刊最新文献
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