酸果部分的近似成分、酚类和抗氧化特性

IF 2.1 4区 农林科学
Pamella A. Osei, F. M. Kpodo, C. Tettey, C. S. Dzah, J. K. Agbenorhevi, Gaston Hunkpe, S. Nanga
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引用次数: 2

摘要

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Proximate composition, phenolic, and antioxidant properties of soursop fruit parts
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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