超高压处理对蓝莓酚类物质生物可获得率及抗氧化性的影响

Food and Nutrition in China ›› 2019, Vol. 25 ›› Issue (11) : 30-34.

PDF(1315 KB)
PDF(1315 KB)
Food and Nutrition in China ›› 2019, Vol. 25 ›› Issue (11) : 30-34.

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1315 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Nutrition in China, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd.

/

〈 〉