Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties
Maghsoudlou, Yahya, Asghari Ghajari, Mohsen, Tavasoli, SedigheLanguage:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03644-6
Date:
April, 2019
File:
PDF, 871 KB
english, 2019