Effect of high ‐pressure processing on the polysaccharides content and antioxidant activity of fresh Dendrobium officinale juice

Journal of Food Biochemistry, EarlyView.

Source: Journal of Food Biochemistry - August 15, 2018 Category: Food Science Authors: Juan Liang , Sai Guo , An Zhou , Ai Ling Hui , Kai Zong , Nian Jun Yu , Dai Yin Peng Source Type: research