Effects of two kinds of starch excipients on polyphenols content and antioxidant ability of vacuum microwave drying blueberry products

doi:10.13995/j.cnki.11-1802/ts.023979

HU Xiang, LI Luoxin, LUO Kun, FENG Jianguo, ZHENG Tao, ZENG Yiqiong, XIN Jibiao, SUN Junyu, ZHENG Hui, YANG Yong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 183-189.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 183-189. DOI: 10.13995/j.cnki.11-1802/ts.023979

Effects of two kinds of starch excipients on polyphenols content and antioxidant ability of vacuum microwave drying blueberry products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(16): 183-189 https://doi.org/10.13995/j.cnki.11-1802/ts.023979

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Received	Revised	Published
2020-03-17	2020-04-29	2020-08-25
Issue Date
2020-09-17

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