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Kinetics of ascorbic acid degradation and colour change in ground cashew apples treated at high temperatures (100–180 °C)
Janice R. Lima, Nadiarid J. Elizondo, Philippe BohuonVolume:
45
Year:
2010
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.2010.02327.x
File:
PDF, 780 KB
english, 2010