Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice
Crossref DOI link: https://doi.org/10.1007/s13197-015-1896-y
Published Online: 2015-06-26
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sun, Yujing
Zhong, Liezhou
Cao, Lianfei
Lin, Wenwen
Ye, Xingqian
Text and Data Mining valid from 2015-06-26