Grape skin extracts as a sustainable source of antioxidants in an oil-in-water emulsion: an alternate natural approach to synthetic antioxidants using principal component analysis
Grape skin extracts as a sustainable source of antioxidants in an oil-in-water emulsion: an alternate natural approach to synthetic antioxidants using principal component analysis
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Year | 2021 |
Author | 邱亞伯* |
Author count | 1 |
Created date | 2021-09-16 |
Author order | 第二作者 |
Corresponding author | 是 |
Publication year | 2021 |
Publication month | 9 |
Journal name | International Journal of Food Science and Technology |
Journal sponsor | Wiley |
Publication area | 美國 |
Volume | 56 |
Issue | 4 |
Start page | 2336 |
End page | 2344 |
Publication type | |
Review system | 是 |
Language | Foreign Language |