Pamella A. Osei, F. M. Kpodo, C. Tettey, C. S. Dzah, J. K. Agbenorhevi, Gaston Hunkpe, S. Nanga
{"title":"酸果部分的近似成分、酚类和抗氧化特性","authors":"Pamella A. Osei, F. M. Kpodo, C. Tettey, C. S. Dzah, J. K. Agbenorhevi, Gaston Hunkpe, S. Nanga","doi":"10.1080/19476337.2023.2227250","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1000,"publicationDate":"2023-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Proximate composition, phenolic, and antioxidant properties of soursop fruit parts\",\"authors\":\"Pamella A. Osei, F. M. Kpodo, C. Tettey, C. S. Dzah, J. K. Agbenorhevi, Gaston Hunkpe, S. Nanga\",\"doi\":\"10.1080/19476337.2023.2227250\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":49084,\"journal\":{\"name\":\"Cyta-Journal of Food\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2023-06-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cyta-Journal of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/19476337.2023.2227250\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cyta-Journal of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/19476337.2023.2227250","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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.