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경상대학교

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Thermal processing under oxygen–free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities
- Food Chem., Available online 13 October 2020, 128345 | https://doi.org/10.1016/j.foodchem.2020.128345
- 2020-10
- 생명과학
- 구.농수식품
The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple
- Food Chem., Available online 12 August 2016 | doi:10.1016/j.foodchem.2016.08.025
- 2016-08
- 생명과학
- 구.농수식품

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