Exploring the interactions between blackcurrant...

Food Chemistry 2012 Vol. 131; Iss. 3

Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation

A.S. Sivam, D. Sun-Waterhouse, C.O. Perera, G.I.N. Waterhouse
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Volume:
131
Year:
2012
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2011.09.047
File:
PDF, 1.08 MB
english, 2012
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