Degradation of Anthocyanin Content in Sour Cherry Juice...

Food Technology and Biotechnology 2015 Vol. 53

Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment

Szalóki-Dorkó, Lilla, Végvári, György, Ladányi, Márta, Ficzek, Gitta, Stéger-Máté, Mónika
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:
53
Year:
2015
Language:
english
Journal:
Food Technology and Biotechnology
DOI:
10.17113/ftb.53.03.15.3931
File:
PDF, 287 KB
english, 2015
Conversion to is in progress
Conversion to is failed