A Novel Procedure for Preparing Mango Jellies with Higher Antioxidant Capacity and Reduced Sugar Content
一种制备具有更高抗氧化能力和更低糖含量的芒果果冻的新方法
期刊:International Journal of Molecular Sciences
影响因子:4.9
doi:10.3390/ijms262110637
Simonović, Mladen; Rašeta, Milena; Lekic, Stefan; Micic, Darko; Savic, Danica; Nale, Djordje; Vukovic, Ivan; Karaman, Maja; Fischer, Annik; Adrar, Nabil; Esatbeyoglu, Tuba