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中文
Changes of enzyme activity and total anthocyanin content in blueberry pureeafter induction electric field treatment
JIN Yamei, HUANG Xu, XU Yue, WU Fengfeng, XU Xueming, JIN Zhengyu, LIAO Xiaojun, YANG Na
Food and Fermentation Industries . 2020, (
5
): 108 -114 . DOI: 10.13995/j.cnki.11-1802/ts.022755
