☆
4.5
Article
Effect of proanthocyanidin-rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil-in-water emulsions
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
导出引文
分享论文
评价这篇论文
主要评分表示论文的整体质量水平。次要评分独立反映论文的优点或缺点。
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now