Effects of different thermal-treated temperatures on polyphenols andflavonoids of blueberry juice during cold storage

doi:10.13995/j.cnki.11-1802/ts.020573

WU Zhen, LI Hong, WANG Yongde, TAN Hongjun, YANG Yong,ZHAN Yong, WANG Fuqiang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 209-215.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 209-215. DOI: 10.13995/j.cnki.11-1802/ts.020573

Effects of different thermal-treated temperatures on polyphenols andflavonoids of blueberry juice during cold storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(17): 209-215 https://doi.org/10.13995/j.cnki.11-1802/ts.020573

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