The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products-Reference-Cited by-同舟云学术

The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products

Published:2023-06 Issue: Volume:53 Page:102729
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wang Minghe,Lin Xian,Xu Yujuan,Xu Baojun^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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