| 标题 |
High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity |
| 网址 | |
| DOI | |
| 其它 |
期刊: LWT - Food Science and Technology 年份: 2019,107:299–307 |
| 求助人 | |
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(2025-6-4)