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Comparison of bioactive compounds and antioxidant activity during development and storage of dau Ha Chau (Baccaurea Ramiflora Lour.) fruit of Vietnam

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY
Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-03-30 DOI:10.17306/j.afs.1096
N. H. Xuan, N. C. Ha
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越南桃下洲果实发育和贮藏过程中生物活性成分和抗氧化活性的比较
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
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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