四种干燥方式对蓝莓果渣品质、抗氧化活性及花色苷成分的影响

IF 4 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Lixia Zhang, Chenyan Zhang, Zhaohui Wei, Wuyang Huang, Zheng Yan, Zisheng Luo, T. Beta, Xueming Xu
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Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace
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来源期刊
Food Production, Processing and Nutrition
Food Production, Processing and Nutrition Medicine-Public Health, Environmental and Occupational Health
CiteScore
6.90
自引率
4.30%
发文量
28
审稿时长
12 weeks
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