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

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

doi:10.13995/j.cnki.11-1802/ts.024037

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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Received	Published
2020-03-23	2020-07-25
Issue Date
2020-08-17

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