Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure
Jin Wang(McGill University), Jin Wang(McGill University), Jun Wang(Sichuan University), Jun Wang(McGill University), Jinghua Ye(Sichuan University), Sai Kranthi Vanga(McGill University), Vijaya Raghavan(McGill University)
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