Antioxidant capacity and chemical constituents of Chinese jujube (Ziziphus jujubaMill.) at different ripening stages

✍ Scribed by Cuntang Wang, Dai Cheng, Jiankang Cao, Weibo Jiang

• Book ID: 120962922
• Publisher: The Korean Society of Food Science and Technology
• Year: 2013
• Tongue: English
• Weight: 223 KB
• Volume: 22
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-013-0125-6