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feng yun cheng
(40 results)?
Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice.
Food Chem. 2022 Mar 30;373(Pt A):131397. doi: 10.1016/j.foodchem.2021.131397. Epub 2021 Oct 14.
Food Chem. 2022.
PMID: 34710695
Characterization of the flavor, sensory quality and in vitro bioaccessibility in cloudy pomegranate juice treated by high pressure and thermal processing.
Tian J, Cheng F, Yun Y, Yi J, Cai S, Zhou L.
Tian J, et al. Among authors: cheng f.
J Sci Food Agric. 2023 Jan 30;103(2):666-679. doi: 10.1002/jsfa.12178. Epub 2022 Aug 30.
J Sci Food Agric. 2023.
PMID: 36054255
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