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NTIS 바로가기LWT- Food science and technology, v.80, 2017년, pp.136 - 144
Gouw, Virginia P. (Corresponding author.) , Jung, Jooyeoun , Zhao, Yanyun
Abstract Apple (AP), blueberry (BP), red raspberry (RP), and cranberry pomace (CP), were evaluated for their physicochemical and functional properties and bioactive compounds (i.e. dietary fibers and phenolics) as potential functional food ingredients. Bound phenolics in AP, BP, and CP could be lib...
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