Proximate composition, phenolic, and antioxidant properties of soursop fruit parts

IF 2.1 4区 农林科学
Pamella A. Osei, F. M. Kpodo, C. Tettey, C. S. Dzah, J. K. Agbenorhevi, Gaston Hunkpe, S. Nanga
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引用次数: 2
酸果部分的近似成分、酚类和抗氧化特性
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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