在面包中添加酚类化合物:抗氧化效果及对食物结构和感官特性的影响

IF 4 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Yesica A. Czajkowska–González, E. Álvarez-Parrilla, Nina del Rocío Martínez–Ruiz, Alma A Vazquez-Flores, M. Gaytán-Martínez, L. A. de la Rosa
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引用次数: 9

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。
Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
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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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