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Effects of heating process on kinetic degradation of anthocyanin and vitamin C on hardness and sensory value of strawberry soft candy [pdf]

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY
Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-06-30 DOI:10.17306/j.afs.2023.1133
M. Nhan, Diep Kim Quyen
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来源期刊
Acta scientiarum polonorum. Technologia alimentaria
Acta scientiarum polonorum. Technologia alimentaria FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.70
自引率
0.00%
发文量
70
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