越南桃下洲果实发育和贮藏过程中生物活性成分和抗氧化活性的比较

{"title":"越南桃下洲果实发育和贮藏过程中生物活性成分和抗氧化活性的比较","authors":"N. H. Xuan, N. C. Ha","doi":"10.17306/j.afs.1096","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"7 1","pages":""},"PeriodicalIF":1.3000,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparison of bioactive compounds and antioxidant activity during development and storage of dau Ha Chau (Baccaurea Ramiflora Lour.) fruit of Vietnam\",\"authors\":\"N. H. Xuan, N. C. Ha\",\"doi\":\"10.17306/j.afs.1096\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":7209,\"journal\":{\"name\":\"Acta scientiarum polonorum. Technologia alimentaria\",\"volume\":\"7 1\",\"pages\":\"\"},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2023-03-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Acta scientiarum polonorum. Technologia alimentaria\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17306/j.afs.1096\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta scientiarum polonorum. Technologia alimentaria","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17306/j.afs.1096","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}