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Volumn 100, Issue , 2016, Pages 335-343

Application of hydrodynamic cavitation to improve antioxidant activity in sorghum flour and apple pomace

Author keywords

Antioxidant activity; Apple pomace; Hydrodynamic cavitation; Sorghum flour; Total dietary fiber; Total phenolic content

Indexed keywords

AGENTS; ANTIOXIDANTS; FLUID DYNAMICS; FRUITS; HYDRODYNAMICS;

EID: 84984797984     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2016.08.005     Document Type: Article
Times cited : (27)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.