Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Pengzhan Li"'
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
The majority of components in fruits are sensitive to heat-processing. Nevertheless, fruits are becoming popular ingredients in processed foods, like bakery foods. Therefore, the fate of the components in the fruit-involved food during thermal proces
Externí odkaz:
https://doaj.org/article/ead69e36a9ef429e88cda4999d883a0e