用超声波和臭氧处理茜草汁以保留生物活性成分

{"title":"用超声波和臭氧处理茜草汁以保留生物活性成分","authors":"Manisha Chauhan, P. Negi","doi":"10.1007/s13197-024-06042-9","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.7010,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Ultrasonication and ozone processing of Syzygium malaccense juice for retention of bioactive components\",\"authors\":\"Manisha Chauhan, P. Negi\",\"doi\":\"10.1007/s13197-024-06042-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":632,\"journal\":{\"name\":\"Journal of Food Science and Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.7010,\"publicationDate\":\"2024-08-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science and Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://doi.org/10.1007/s13197-024-06042-9\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://doi.org/10.1007/s13197-024-06042-9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}