Physicochemical properties and antioxidant activities of jujubes (Ziziphus jujuba Mill.): effect of blackening process on different cultivars

Yaru Songa Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai an, China

https://orcid.org/0000-0002-2886-3487

Chang Chenb Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA

Fangzhou Wanga Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai an, China;c Department of Food Science and Formulation, Gembloux Agri-Bio Tech. Université de Liège, Gembloux, Belgium

Yanlei Zhanga Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai an, China

Zhongli Panb Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA

Rentang Zhanga Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai an, ChinaCorrespondence[email protected]

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