The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour
The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour
E. Aydın,D. Gocmen
2015 · DOI: 10.1016/J.LWT.2014.08.025
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