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Effects of thermal processing methods and simulated digestion on the phenolic content and antioxidant activity of lotus leaves
Wang, Yun, Li, Jie, Dong, Lihong, Wu, Qinghua, Li, Li, Yang, Hualin, Zhang, Mingwei, Su, DongxiaoLangue:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13869
Date:
January, 2019
Fichier:
PDF, 700 KB
english, 2019