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Effect of Storage Temperature on the Stability of Anthocyanins of a Fermented Black Carrot ( Daucus carota var. L.) Beverage: Shalgam
Turker, Nuzhet, Aksay, Salih, Ekiz, H. İbrahimVolume:
52
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf049863s
Date:
June, 2004
File:
PDF, 99 KB
english, 2004