Cao, H. Et Al. 2021. Available technologies on improving the stability of polyphenols in food processing. Food Frontiers , vol.2 .

Cao, H., SAROĞLU, Ö., KARADAĞ, A., Diaconeasa, Z., Zoccatelli, G., Conte-Junior, C. A., ... Gonzalez-Aguilar, G. A.(2021). Available technologies on improving the stability of polyphenols in food processing. Food Frontiers , vol.2.

Cao, Hui Et Al. "Available technologies on improving the stability of polyphenols in food processing," Food Frontiers , vol.2, 2021

Cao, Hui Et Al. "Available technologies on improving the stability of polyphenols in food processing." Food Frontiers , vol.2, 2021

Cao, H. Et Al. (2021) . "Available technologies on improving the stability of polyphenols in food processing." Food Frontiers , vol.2.

@article{article, author={Hui Cao Et Al. }, title={Available technologies on improving the stability of polyphenols in food processing}, journal={Food Frontiers}, year=2021}