Effect of different concentration processes on quality and antioxidant activity of apple turbid juice

GAO Xinyue, WAN Jinqing, LI Jianguo, YANG Fan, LENG Zhengzheng

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 114-120.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 114-120. DOI: 10.13995/j.cnki.11-1802/ts.024037

Effect of different concentration processes on quality and antioxidant activity of apple turbid juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(14): 114-120 https://doi.org/10.13995/j.cnki.11-1802/ts.024037

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