Effect of 3D printing and traditional molding on phenolic compounds and antioxidant activity in steamed bread
Shu Ma, Yanru Bao, Ming Xu, Xiuzhu Yu, Hao Jiang
Topics & Concepts
Food scienceSteamed breadAntioxidantChemistryMolding (decorative)Organic chemistryMaterials scienceComposite materialMeat and Animal Product QualityTea Polyphenols and EffectsFood Quality and Safety Studies