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

Q4 Agricultural and Biological Sciences
Keup-Rae Kim, Keon-Yup Kim, Samuel Park, Seung Hyun Kim, Teawan Kim, Dong-Ha Lee, Jeehye Sung
{"title":"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","authors":"Keup-Rae Kim, Keon-Yup Kim, Samuel Park, Seung Hyun Kim, Teawan Kim, Dong-Ha Lee, Jeehye Sung","doi":"10.3746/jkfn.2024.53.3.265","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":"117 20","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical Characteristics and Antioxidant Activities of Apple Juices Produced Using Different Manufacturing Processes\",\"authors\":\"Keup-Rae Kim, Keon-Yup Kim, Samuel Park, Seung Hyun Kim, Teawan Kim, Dong-Ha Lee, Jeehye Sung\",\"doi\":\"10.3746/jkfn.2024.53.3.265\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17718,\"journal\":{\"name\":\"Journal of The Korean Society of Food Science and Nutrition\",\"volume\":\"117 20\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-03-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of The Korean Society of Food Science and Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3746/jkfn.2024.53.3.265\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of The Korean Society of Food Science and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3746/jkfn.2024.53.3.265","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0

摘要

本文章由计算机程序翻译,如有差异,请以英文原文为准。
Physicochemical Characteristics and Antioxidant Activities of Apple Juices Produced Using Different Manufacturing Processes
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Journal of The Korean Society of Food Science and Nutrition
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
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信