Effect of thermal and ultrasonic pretreatment on enzyme inactivation, color, phenolics and flavonoids contents of infrared freeze-dried rose flower
Crossref DOI link: https://doi.org/10.1007/s11694-020-00701-z
Published Online: 2020-10-18
Published Print: 2021-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Barani, Yoon Hlaine
Zhang, Min http://orcid.org/0000-0001-8107-5212
Wang, Bing
Funding for this research was provided by:
National Key R&D Program of China (No. 2017YFD0400901)
Text and Data Mining valid from 2020-10-18
Version of Record valid from 2020-10-18
Article History
Received: 19 March 2020
Accepted: 12 October 2020
First Online: 18 October 2020