Physicochemical properties and bioactive compounds of different varieties of sweetpotato flour treated with high hydrostatic pressure
Clicks: 249
ID: 83853
2019
| Reference Key |
cui2019physicochemicalfood
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Cui, R. |
| Journal | Food chemistry |
| Year | 2019 |
| DOI | 10.1016/j.foodchem.2019.125129 |
| URL | |
| Keywords | Keywords not found |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.