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Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams
Karoline Martinsen, Berit, Aaby, Kjersti, Skrede, GreteLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126297
Date:
January, 2020
File:
PDF, 552 KB
english, 2020