Dependence of degradation of anthocyanins on non-uniformity of microwave heating in blueberry puree

作者：Liangliang Xue, Ruili Gao, Liuyang Shen, Xianzhe Zheng, Ming Gao · 发表于：Food and Bioproducts Processing · 年份：2023 · DOI：10.1016/j.fbp.2023.03.009 · 被引用次数：21 · 研究领域：Food Drying and Modeling、Microbial Inactivation Methods、Spectroscopy and Chemometric Analyses