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 | 蔡碧仁*, 周春禧 |
| Author count | 2 |
| Created date | 2020-03-06 |
| Author order | 第三作者 |
| Corresponding author | 是 |
| Publication year | 2019 |
| Publication month | 4 |
| Journal name | LWT - Food Science and Technology |
| Journal sponsor | ELSEVIER Ltd. |
| Publication area | 美國 |
| Volume | 109 |
| Start page | 342 |
| End page | 349 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |