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Health effects of fruit juices and beverages with varying degrees of processing

Xinyue Zhang Xiaojun Liao Yongtao Wang Lei Rao Liang Zhao

Food Science and Human Wellness2024，Vol.13Issue(5)：P.2456-2479,24.

Food Science and Human Wellness2024，Vol.13Issue(5)：P.2456-2479,24.DOI:10.26599/FSHW.2022.9250202

Health effects of fruit juices and beverages with varying degrees of processing

Xinyue Zhang ¹Xiaojun Liao ¹Yongtao Wang ¹Lei Rao ¹Liang Zhao¹

作者信息

1. National Engineering Research Center for Fruit and Vegetable Processing,Key Laboratory of Fruit and Vegetable Processing,Key Laboratory of Food Non-Thermal Processing,Ministry of Agricultural and Rural Affairs,College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China
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摘要

关键词

Fruit juices and beverages/Dietary guidelines/Degree of processing/Health effects/Mechanism

分类

轻工纺织

引用本文复制引用

Xinyue Zhang,Xiaojun Liao,Yongtao Wang,Lei Rao,Liang Zhao..Health effects of fruit juices and beverages with varying degrees of processing[J].Food Science and Human Wellness,2024,13(5):P.2456-2479,24.

基金项目

funded by the National Natural Science Foundation Program of China(31901707) （31901707）

the 2115 Talent Development Program of China Agricultural University。（）

Food Science and Human Wellness

OACSTPCD

ISSN：2097-0765

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