Thermal degradation kinetics of ascorbic acid, thiamine and...

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Food Science and Technology (Campinas) 2017 / 10

Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar

KADAKAL, Çetin, DUMAN, Tolga, EKINCI, Raci
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Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/1678-457x.11417
Date:
October, 2017
File:
PDF, 933 KB
english, 2017
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