Criegee mechanism as a safe pathway of color reduction in...

Food Chemistry 2017 / 06 Vol. 225

Criegee mechanism as a safe pathway of color reduction in sugarcane juice by ozonation

de Souza Sartori, Juliana Aparecida, Angolini, Célio Fernando Figueiredo, Eberlin, Marcos Nogueira, Aguiar, Claudio Lima de
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
225
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.01.028
Date:
June, 2017
File:
PDF, 1.06 MB
english, 2017
Conversion to is in progress
Conversion to is failed