Author:
Zhu Yanyun,Jiang Jing,Yue Yang,Feng Zhangping,Chen Jianchu,Ye Xingqian
Funder
National Key Research and Development Program of China
Reference27 articles.
1. Influence of jam processing on the radical scavenging activity and phenolic content in berries;Amakura;Journal of Agricultural and Food Chemistry,2000
2. Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability;Bao;Journal of Agricultural and Food Chemistry,2005
3. Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide−based clarifying agents;Chen;Journal of Food Processing and Preservation,2019
4. The effect of sourdough fermentation on Triticum dicoccum from garfagnana: (1)H NMR characterization and analysis of the antioxidant activity;Colosimo;Food Chemistry,2020
5. Effect of Fining and Filtration on the Haze Formation in Bayberry (Myrica rubra Sieb. et Zucc.) Juice;Fang;Journal of Agricultural and Food Chemistry,2007
Cited by
28 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献