Seabuckthorn Pomace Powder Preparation by Superfine Freeze Pulverization and Characterization of Its Physicochemical and Structural Properties

ZHAO Xuexu; WU Rui; YI Chunmin; WU Anqi; MA Peixuan; SHAN Liang

doi:10.13982/j.mfst.1673-9078.2022.5.0919

Home>Articles>Seabuckthorn Pomace Powder Preparation by Superfine Freeze Pulverization and Characterization of Its Physicochemical and Structural Properties

DOI: 10.13982/j.mfst.1673-9078.2022.5.0919

Seabuckthorn Pomace Powder Preparation by Superfine Freeze Pulverization and Characterization of Its Physicochemical and Structural Properties

ZHAO Xuexu

WU Rui

YI Chunmin

WU Anqi

MA Peixuan

SHAN Liang

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Publication Date：2022-05-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：9( 87-95 )

Modern Food Science & Technology

EIISTICPKU

ISSN：1673-9078

Year, Vol.(Issue)：2022,38(5)