Antioxidant characteristic changes, sensory evaluation, processing and storage of functional water modified juice

Autor:	Tongjiao Wu, Mitsuki Sakamoto, Santudprom Phacharapan, Natsuki Inoue, Yoshinori Kamitani
Rok vydání:	2023
Předmět:	Biochemistry Food Science
Zdroj:	Food Bioscience. 52:102468
ISSN:	2212-4292
DOI:	10.1016/j.fbio.2023.102468
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d3e073da3d100057ca7adb601c515f3e https://doi.org/10.1016/j.fbio.2023.102468 Zobrazit plný text záznamu Full Text from ScienceDirect