Stability of goji bioactives during extrusion cooking...

Food Chemistry 2017 / 09 Vol. 230

Stability of goji bioactives during extrusion cooking process

Kosińska-Cagnazzo, Agnieszka, Bocquel, Dimitri, Marmillod, Isabelle, Andlauer, Wilfried
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Volume:
230
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.03.035
Date:
September, 2017
File:
PDF, 430 KB
english, 2017
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