Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time

IF 1.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Czech Journal of Food Sciences Pub Date : 2023-11-21 DOI:10.17221/112/2023-cjfs

Xueyan Wei, Yanjing Yin, Kang Xu, Tao Wang, Chuanhe Zhu, Wen Liu, Mengmeng Guo

引用次数: 0

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不同温度和时间下贮藏的山楂果的理化特性、酚类物质概况和抗氧化能力的比较

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技

CiteScore

2.60

自引率

0.00%

发文量

审稿时长

7 months

期刊介绍： Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.