CyTA - Journal of Food
Volume 21, 2023 - Issue 1
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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
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, China
https://orcid.org/0000-0001-7194-3194View further author information
Huihui Lic Horticulture Research and Development Center, Fuyang Academy of Agricultural Sciences, Fuyang, Anhui, ChinaView further author information
, Zongxin Mac Horticulture Research and Development Center, Fuyang Academy of Agricultural Sciences, Fuyang, Anhui, ChinaView further author information
, Hong Jia School of Biology and Food Engineering, Fuyang Normal University, Fuyang, Anhui, ChinaView 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
Pages 522-529
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Received 22 May 2023, Accepted 14 Aug 2023, Published online: 29 Aug 2023
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