Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties
Crossref DOI link: https://doi.org/10.1007/s13197-019-03644-6
Published Online: 2019-04-22
Published Print: 2019-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Maghsoudlou, Yahya
Asghari Ghajari, Mohsen
Tavasoli, Sedighe
Text and Data Mining valid from 2019-04-22
Article History
Revised: 10 January 2019
Accepted: 3 February 2019
First Online: 22 April 2019