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1 research outputs found
Effects of heating on the total phenolic content, antioxidant activities and main functional components of simulated Chinese herb candy during boiling process
Author
CC Han
CK Firempong
+41 more
D Komes
D Liu
DH Kim
DJ Moura
E Luengo
G Rocchetti
G Xu
GR Schinella
H Peleg
H Şahin
HF Yang
HX Luo
J Yu
J Zhao
JX Wang
K Brudzynski
K Schutz
LF Jiang
LF Wang
M Ohnishi
MM Win
NLM Nasir
O Kenny
P Chumark
R Yang
RM Wang
S Zhu
SM Jeong
SM Jeong
SP Wong
SQ Liu
SY Kim
T Beta
T Wang
T Yamaguchi
X Chen
Y Zou
YX Li
Z Wang
ZY He
ZY He
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
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