Quality of minimally processed red chicory (Cichorium...

Quality of minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices

Vera Lavelli, Ella Pagliarini, Roberto Ambrosoli, Bruno Zanoni
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Volume:
44
Year:
2009
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.2008.01835.x
File:
PDF, 208 KB
english, 2009
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