Reference47 articles.
1. ‘Microwave and oxidative degradation of edible fats’;ALBI;J Agric Food Chem,1997
2. ‘Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit’;ANCOSB;J Agric Food Chem,2000
3. ‘Enzyme inactivation analysis for industrial blanching applications: comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity’;DEVECE;J Agric Food Chem,1999
4. ‘Antioxidant effect of water extracts from barley (Hordeum vulgare L.) prepared under different roasting temperatures’;DUH;J Agric Food Chem,2001
5. ‘Effect of processing on major flavonoids in processed onions, green beans, and peas’;EWALD;Food Chem,1999
Cited by
14 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