Correlation of volatile and nonvolatile components with the...

Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar: Influence of the thermal processing

Aili Wang, Jin Zhang, Zaigui Li
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Volume:
49
Year:
2012
Language:
english
DOI:
10.1016/j.foodres.2012.07.020
File:
PDF, 514 KB
english, 2012
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