![](/img/cover-not-exists.png)
Changes in bioactive compounds and their relationship to antioxidant activity in white sufu during manufacturing
Cai, Ruo-chun, Li, Li, Yang, Mei, Cheung, Hon-Yeung, Fu, LiangVolume:
51
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13149
Date:
July, 2016
File:
PDF, 415 KB
english, 2016