Pomegranate and mint syrup addition to green tea beverage stabilized its polyphenolic content and biofunctional potentials during refrigerated storage
在绿茶饮料中添加石榴和薄荷糖浆可在冷藏期间稳定其多酚含量和生物功能潜力
期刊:International Journal of Food Science and Technology
影响因子:2.6
doi:10.1007/s13197-015-2109-4
Karima Dhaouadi, Manel Belkhir, Faten Raboudi, Elsa Mecha, Imen Ghommeme, Maria Do Rosario Bronze, Hajer Ammar, Sami Fattouch