Polyphenols in fermented apple juice: Beneficial effects on human health

Journal of Functional Foods - Tập 76 - Trang 104294 - 2021
Shuqing Zhang1, Chingyuan Hu1,2, Yurong Guo1, Xiaoyu Wang1, Yonghong Meng1
1Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China
2Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, 1955 East-West Road, AgSci. 415J, Honolulu, HI, 96822, USA

Tài liệu tham khảo

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