超高压处理对黑莓汁有机酸、VC及其协同抗氧化性的影响
白洁,马永昆,张龙,严蕊,马善丽,魏本喜
Effects of High Pressure Processing on Organic Acids and VC in Blackberry Juice and Their Synergistic Antioxidant Capacities
Bai Jie, Ma Yong-kun, Zhang Long, Yan Rui, Ma Shan-li, Wei Ben-xi
食品与发酵工业
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2011, (05): 221
-225
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DOI: 10.13995/j.cnki.11-1802/ts.2011.05.049
