Effects of thermal processing on natural antioxidants in fruits and vegetables

作者：Yingying Wu, Yanan Liu, Yuanqiang Jia, Chao‐Hui Feng, Huijuan Zhang, Feiyue Ren, Guoping Zhao · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114797 · 被引用次数：48 · 研究领域：Phytochemicals and Antioxidant Activities、Meat and Animal Product Quality、Biochemical Analysis and Sensing Techniques