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Volumn 83, Issue 12, 2018, Pages 3019-3026

The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples

Author keywords

antioxidant activity; apple; grinding; kinetics; phenolic compounds

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; BIFLAVONOID; CATECHIN; CHLOROGENIC ACID; PHENOL DERIVATIVE; PROANTHOCYANIDIN; PROCYANIDIN B2; WATER;

EID: 85056742099     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14389     Document Type: Article
Times cited : (7)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.