Effects of steam explosion pretreatment on polyphenol composition, surface structure and antioxidant activity of apple pomace

doi:10.13995/j.cnki.11-1802/ts.027930

YUAN Maoyi, CUI Xiaowen, YE Fayin, ZHAO Guohua

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 179-185.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 179-185. DOI: 10.13995/j.cnki.11-1802/ts.027930

Effects of steam explosion pretreatment on polyphenol composition, surface structure and antioxidant activity of apple pomace

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(7): 179-185 https://doi.org/10.13995/j.cnki.11-1802/ts.027930

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Received	Revised	Published
2021-05-10	2021-06-29	2022-04-15
Issue Date
2022-04-27

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