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1 Ergebnisse
1
Phytochemicals, antioxidant capacities and volatile compoun..:
Guo, Jiayu
;
Jike, Xiaolan
;
Wu, Caiyun
...
Food Research International. 176 (2024) - p. 113803 , 2024
Link:
https://doi.org/10.1016/j.foodres.2023.113803
RT Journal T1
Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2023.113803&Exemplar=1&LAN=DE A1 Guo, Jiayu A1 Jike, Xiaolan A1 Wu, Caiyun A1 Liu, Li A1 Wang, Chengxin A1 Xu, Kang A1 Li, Bing A1 Xu, Huaide A1 Lei, Hongjie PB Elsevier BV YR 2024 SN 0963-9969 JF Food Research International VO 176 SP 113803 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2023.113803 DO https://doi.org/10.1016/j.foodres.2023.113803 SF ELIB - SuUB Bremen
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