The effect of high-pressure processing on reducing the glycaemic index of atemoya puree

Chou, C.-H.C.-H.ChouWang, C.-Y.C.-Y.WangYUAN-TAY SHYUSZ-JIE WU2021-06-222021-06-222020https://www.scopus.com/inward/record.url?eid=2-s2.0-85091313051&partnerID=40&md5=13acf398d6857210da8ad52e01c94e65https://scholars.lib.ntu.edu.tw/handle/123456789/565983[SDGs]SDG3[SDGs]SDG9The effect of high-pressure processing on reducing the glycaemic index of atemoya pureejournal article10.1002/jsfa.10773328693082-s2.0-85091313051WOS:000571517700001