加工对指磨制备的茯苓和皮图抗氧化活性的影响

IF 4 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
A. Chandrasekara, Indraneela Senanayake, D. Kumari, F. Shahidi
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引用次数: 4

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。
Effect of processing on the antioxidant activities of porridges and Pittu prepared from finger millets (Eleusine coracana)
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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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