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1 Ergebnisse
1
Effect of high-pressure processing and thermal treatments o..:
Yuan, Lei
;
Cheng, Fengyun
;
Yi, Junjie
...
Food Chemistry. 373 (2022) - p. 131397 , 2022
Link:
https://doi.org/10.1016/j.foodchem.2021.131397
RT Journal T1
Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.131397&Exemplar=1&LAN=DE A1 Yuan, Lei A1 Cheng, Fengyun A1 Yi, Junjie A1 Cai, Shengbao A1 Liao, Xiaojun A1 Lao, Fei A1 Zhou, Linyan PB Elsevier BV YR 2022 SN 0308-8146 JF Food Chemistry VO 373 SP 131397 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.131397 DO https://doi.org/10.1016/j.foodchem.2021.131397 SF ELIB - SuUB Bremen
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