Influence of Jam Processing upon the Contents of Phenolics, Organic Acids and Free Amino Acids in Quince Fruit (Cydonia Oblonga Miller)

AuthID
 P-000-BC3
6
Author(s)
Ferreira, MA
Document Type
Article
Year published
2004
Published
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 218, Issue: 4, Pages: 385-389 (5)
Indexing
Wos®
Scopus®
Crossref®24
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-3242816320
Wos: WOS:000220025900013
Source Identifiers
ISSN: 1438-2377
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