IdézéskapcsolatWeber Fabian et al. Influence of fruit juice processing on anthocyanin stability. (2017) FOOD RESEARCH INTERNATIONAL 0963-9969 100 354-365

Közlemény:
Dalmadi I. Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: a kinetic study. (2006) JOURNAL OF FOOD BIOCHEMISTRY 0145-8884 30 56-76
Kapcsolódó cikk:
Weber Fabian et al. Influence of fruit juice processing on anthocyanin stability. (2017) FOOD RESEARCH INTERNATIONAL 0963-9969 100 354-365
Független: Igen
2020-11-27 06:50