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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 ZanoniVolume:
44
Year:
2009
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.2008.01835.x
File:
PDF, 208 KB
english, 2009