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CyTA - Journal of Food
Volume 21, 2023 - Issue 1
Research Article
Physicochemical properties and antioxidant activity of Yulingdang jujube (Ziziphus jujuba Mill.) fruit at different stages of maturity
Xin Hua School of Biology and Food Engineering, Fuyang Normal University, Fuyang, Anhui, China;b Anhui Ecological Fermentation Engineering Research Center for Functional Fruit Beverage, Fuyang, Anhui, China
https://orcid.org/0000-0002-6316-7401View further author information
https://orcid.org/0000-0002-6316-7401View further author information, Jingyu Wanga School of Biology and Food Engineering, Fuyang Normal University, Fuyang, Anhui, China;b Anhui Ecological Fermentation Engineering Research Center for Functional Fruit Beverage, Fuyang, Anhui, Chinahttps://orcid.org/0000-0001-7194-3194View further author information
https://orcid.org/0000-0001-7194-3194View further author information, , , & Wei Lana School of Biology and Food Engineering, Fuyang Normal University, Fuyang, Anhui, China;b Anhui Ecological Fermentation Engineering Research Center for Functional Fruit Beverage, Fuyang, Anhui, ChinaCorrespondence[email protected]
https://orcid.org/0009-0002-0075-6847View further author information
https://orcid.org/0009-0002-0075-6847View further author information