Monitoring, by HPLC, NIR, and color measurement, of phytonutrients in tomato juice subjected to thermal processing and high hydrostatic pressure.Ayman Ibrahim,Hussein Daood,Friedrich László,Géza Hitka,Lajos HelyesJournal of Food Processing and Preservation（2021）引用 0|浏览1暂无评分AI 理解论文溯源树样例生成溯源树，研究论文发展脉络Chat Paper正在生成论文摘要
