Citation: | LIN Xudong, SUN Ruiyang, CUI Yan, et al. Effect of High Pressure Processing Treatment on Nutritional Quality, Antioxidant Properties and Volatile Flavor of Freshly Squeezed Water Bamboo Juice[J]. Science and Technology of Food Industry, 2022, 43(18): 44−52. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110314. |
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