Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars
Author:
Fengxia Liu,Yongtao Wang,Renjie Li,Xiufang Bi,Xiaojun Liao
Publication:
Innovative Food Science & Emerging Technologies
Copyright © 2013 Elsevier Ltd. All rights reserved.