Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace

IF 4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Production, Processing and Nutrition Pub Date : 2023-08-02 DOI:10.1186/s43014-023-00150-3

Lixia Zhang, Chenyan Zhang, Zhaohui Wei, Wuyang Huang, Zheng Yan, Zisheng Luo, T. Beta, Xueming Xu

引用次数: 0

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四种干燥方式对蓝莓果渣品质、抗氧化活性及花色苷成分的影响

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

Food Production, Processing and Nutrition Medicine-Public Health, Environmental and Occupational Health

CiteScore

6.90

自引率

4.30%

发文量

审稿时长

12 weeks