The effect of pH on epoxybergamottin hydration in citrus juices analyzed by online reaction-high performance liquid chromatography

LI Guijie, CHENG Yujiao, ZHANG Qunlin, ZHOU Qi, TAN Anqun, ZHANG Tenghui, WU Houjiu, ZHAO Xiaochun, RUSSELL L ROUSEFF, LIANG Guolu

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 242-249.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 242-249. DOI: 10.13995/j.cnki.11-1802/ts.021807

The effect of pH on epoxybergamottin hydration in citrus juices analyzed by online reaction-high performance liquid chromatography

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(3): 242-249 https://doi.org/10.13995/j.cnki.11-1802/ts.021807

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