Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology

Authors :: Lin, Songyi
Liang, Rong
Xing, Jie
Li, Xingfang
Yu, Yali
Wang, Jia
Lin, Songyi
Liang, Rong
Xing, Jie
Li, Xingfang
Yu, Yali
Wang, Jia
Source :: Lin , S , Liang , R , Xing , J , Li , X , Yu , Y & Wang , J 2017 , ' Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology ' , International Journal of Food Engineering , vol. 13 , no. 3 , 20160093 .
Publication Year :: 2017

Database :: OAIster
Journal :: Lin , S , Liang , R , Xing , J , Li , X , Yu , Y & Wang , J 2017 , ' Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology ' , International Journal of Food Engineering , vol. 13 , no. 3 , 20160093 .
Notes :: English
Publication Type :: Electronic Resource
Accession number :: edsoai.on1322698655
Document Type :: Electronic Resource

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