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	The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products 期刊论文 Food Bioscience,2023, 卷号: 53 作者: Wang, Minghe; Lin, Xian; Xu, Yujuan; Xu, Baojun 收藏 \| 浏览/下载：20/0 \| 提交时间：2023/07/03 Antioxidant capacity Bioactive components Processing Rosa roxburghii Sensory properties
	Sensory, physicochemical and rheological properties of plant-based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat 期刊论文 International Journal of Food Science and Technology,2022, 卷号: 57, 期号: 8, 页码: 4868-4878 作者: Yao, Yueying; He, Wenmeng; Cai, Xifan; Bekhit, Alaa El Din Ahmed; Xu, Baojun 收藏 \| 浏览/下载：31/0 \| 提交时间：2022/09/05 Physicochemical properties plant-based milk alternatives rheological properties sensory evaluation