Comparative Evaluation of the Antioxidant Capacities and...

  • Main
  • 2018 / 11
  • Comparative Evaluation of the Antioxidant Capacities and...
Journal of Food Science 2018 / 11

Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms

Jin, Xiaofan, Chen, Wenxue, Chen, Haiming, Chen, Weijun, Zhong, Qiuping
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.14373
Date:
November, 2018
File:
PDF, 502 KB
english, 2018
Conversion to is in progress
Conversion to is failed