FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (21): 351-358.doi: 10.7506/spkx1002-6630-20191030-328
• Reviews • Previous Articles
YI Jianyong, MA Youchuan, BI Jinfeng, LI Xuan, WU Xinye, ZHOU Mo, FENG Shuhan
Published:
2020-11-23
CLC Number:
YI Jianyong, MA Youchuan, BI Jinfeng, LI Xuan, WU Xinye, ZHOU Mo, FENG Shuhan. Bioavailability of Phenolic Compounds in Processed Fruits and Vegetables Products: A Review[J]. FOOD SCIENCE, 2020, 41(21): 351-358.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20191030-328
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