Author:
Liu Xin,Sun Jing,Qi Xiangming,Mao Xiangzhao
Funder
Department of Science and Technology of Shandong Province
Ocean University of China
Key Technology Research and Development Program of Shandong Province
Reference50 articles.
1. The impact of apple destructuring and thermal treatment on bioactive compounds: The fate of dietary fibre and polyphenols in puree and homogenate;Alongi;International Journal of Food Science and Technology,2023
2. Impact of a pulsed electric field on damage of plant tissues: Effects of cell size and tissue electrical conductivity;Ammar;Journal of Food Science,2011
3. Clarification of apple juice by electroflotation;Araya-Farias;Innovative Food Science & Emerging Technologies,2008
4. Thermal and nonthermal processing of apple cider: Storage quality under equivalent process conditions;Azhuvalappil;Journal of Food Quality,2010
5. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of acai-berry (Euterpe oleracea) pulp;de Barcelos Costa;Food Chemistry,2021
Cited by
2 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