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Chengxin Wang (Chengxin Wang)
sun yat sen university
78H指数
735论文数
1.8W被引数
收录论文 287
发表时间
Monosaccharides, dietary fiber, bioactive compounds, functional properties and volatile compounds in both clear and cloudy kiwi juices with oligosaccharides addition fermented by Lactobacillus helveticus单糖、 dietary fiber、生物活性化合物、功能性特性和挥发性化合物,在添加了寡糖并由 Lactobacillus helveticus 发酵的澄清和浑浊猕猴桃汁中。
FOOD CHEMISTRY
IF9.8

