Oligomeric anthocyanin formation in black table olives...

European Food Research and Technology 2006 / 10 Vol. 223; Iss. 6

Oligomeric anthocyanin formation in black table olives during anaerobic processing

Alessandra Del Caro, Emanuela Azara, Giovanna Delogu, Ivo Pinna, Antonio Piga
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:
223
Language:
english
Pages:
6
DOI:
10.1007/s00217-006-0263-7
Date:
October, 2006
File:
PDF, 385 KB
english, 2006
Conversion to is in progress
Conversion to is failed