Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix
真空干燥
花青素
食品科学
化学
冷冻干燥
喷雾干燥
基质(化学分析)
色谱法
作者
Juan Manuel Castagnini,Noelia Betoret,Ester Betoret,P. Fito