Effect of traditional thermal and high-pressure processing (HPP) methods on the color stability and antioxidant capacities of Djulis (Chenopodium formosanum Koidz.)
| Year | 2019 |
| Author | Li-Ching Sun, Kandi Sridhar, 蔡碧仁* |
| Author count | 3 |
| Created date | 2019-09-26 |
| Author order | 第四(以上)作者 |
| Corresponding author | 是 |
| Publication year | 2019 |
| Publication month | 4 |
| Journal name | LWT-Food Science and Technology |
| Journal sponsor | Elsevier Ltd. |
| Publication area | 荷蘭王國 |
| Volume | 109 |
| Start page | 342 |
| End page | 349 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |