Author:
Xing Yage,Yi Rumeng,Yue Tianyi,Bi Xiufang,Wu Lin,Pan Hongjie,Liu Xiaocui,Che Zhenming
Reference48 articles.
1. Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile;Amaral;Food Chemistry,2018
2. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?;Behera;Journal of Functional Foods,2020
3. Taste and flavor perceptions of glucosinolates, isothiocyanates, and related compounds;Bell;Molecular Nutrition & Food Research,2018
4. High pressure carbon dioxide treatment for fresh-cut carrot slices;Bi;Innovative Food Science & Emerging Technologies,2011
5. Butz, P., Edenharder, R., Garcı́A, A., Fister, H., & Tauscher, B. J. F. R. I. (2002). Changes in functional properties of vegetables induced by high pressure treatment 35(2), 295–300.
Cited by
3 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