论文信息 - Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds - 字舞流文

Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds

J. Blumberg | A. Wall-Medrano | G. González-Aguilar | H. Astiazarán-García | C. Chen | A. Quirós-Sauceda