The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products
Minghe Wang, Lin Xian, Yujuan Xu, Baojun Xu, Baojun Xu
Topics & Concepts
Food scienceChemistryAntioxidantBiochemistryPhytochemicals and Antioxidant ActivitiesPlant biochemistry and biosynthesisAntioxidant Activity and Oxidative Stress