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	Effect of thermal processing on phenolic profiles and antioxidant activities in Castanea mollissima (EI收录)
	Liu, Fengyuan[1]; Chang, Xiaoxiao[2]; Hu, Xiaodan[1]; Brennan, Charles S.[3]; Guo, Xinbo[1,4]
刊名	International Journal of Food Science and Technology
	2017
卷号	52页码:439-447
关键词	Agents Antioxidants Flavonoids Heat treatment Processing Thermal processing (foods)
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2186357
专题	华南理工大学
作者单位	1.[1] School of Food Sciences and Engineering, South China University of Technology, Guangzhou 2.510641, China 3.[2] Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 4.510640, China 5.[3] Department of Wine, Food and Molecular Bioscience, Lincoln University, Canterbury 6.7647, New Zealand 7.[4] Department of Food Science, Stocking Hall, Cornell University, Ithaca 8.NY 9.14853, United States
推荐引用方式 GB/T 7714	Liu, Fengyuan[1],Chang, Xiaoxiao[2],Hu, Xiaodan[1],等. Effect of thermal processing on phenolic profiles and antioxidant activities in Castanea mollissima (EI收录)[J]. International Journal of Food Science and Technology,2017,52:439-447.
APA	Liu, Fengyuan[1],Chang, Xiaoxiao[2],Hu, Xiaodan[1],Brennan, Charles S.[3],&Guo, Xinbo[1,4].(2017).Effect of thermal processing on phenolic profiles and antioxidant activities in Castanea mollissima (EI收录).International Journal of Food Science and Technology,52,439-447.
MLA	Liu, Fengyuan[1],et al."Effect of thermal processing on phenolic profiles and antioxidant activities in Castanea mollissima (EI收录)".International Journal of Food Science and Technology 52(2017):439-447.

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