Physicochemical Characteristics and Antioxidant Activities of Apple Juices Produced Using Different Manufacturing Processes

Q4 Agricultural and Biological Sciences

Journal of The Korean Society of Food Science and Nutrition Pub Date : 2024-03-31 DOI:10.3746/jkfn.2024.53.3.265

Keup-Rae Kim, Keon-Yup Kim, Samuel Park, Seung Hyun Kim, Teawan Kim, Dong-Ha Lee, Jeehye Sung

引用次数: 0

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采用不同生产工艺生产的苹果汁的理化特性和抗氧化活性

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

Journal of The Korean Society of Food Science and Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

1.20

自引率

0.00%

发文量

127