Changes of enzyme activity and total anthocyanin content in blueberry pureeafter induction electric field treatment

doi:10.13995/j.cnki.11-1802/ts.022755

JIN Yamei, HUANG Xu, XU Yue, WU Fengfeng, XU Xueming, JIN Zhengyu, LIAO Xiaojun, YANG Na

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 108-114.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 108-114. DOI: 10.13995/j.cnki.11-1802/ts.022755

Changes of enzyme activity and total anthocyanin content in blueberry pureeafter induction electric field treatment

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(5): 108-114 https://doi.org/10.13995/j.cnki.11-1802/ts.022755

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Received	Published
2019-11-08	2020-03-15
Issue Date
2020-04-10

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