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College of Bioresources and Agriculture / 生物資源暨農學院
Horticulture and Landscape Architecture / 園藝暨景觀學系
The effect of high-pressure processing on reducing the glycaemic index of atemoya puree
Details
The effect of high-pressure processing on reducing the glycaemic index of atemoya puree
Journal
Journal of the Science of Food and Agriculture
Date Issued
2020
Author(s)
Chou, C.-H.
Wang, C.-Y.
YUAN-TAY SHYU
SZ-JIE WU
DOI
10.1002/jsfa.10773
URI
https://www.scopus.com/inward/record.url?eid=2-s2.0-85091313051&partnerID=40&md5=13acf398d6857210da8ad52e01c94e65
https://scholars.lib.ntu.edu.tw/handle/123456789/565983
SDGs
[SDGs]SDG3
[SDGs]SDG9
Type
journal article
