Stability of Ascorbic Acid and Anthocyanins of Jambolan ( Syzygium Cumini ) and Camu‐Camu ( Myrciaria Dubia ) Juice Blend During Pasteurization and Storage at Room Temperature

AuthID
 P-015-Y2Y
3
Author(s)
Campos, APR
·
Pena, RdS
Tipo de Documento
Article
Year published
2022
Publicado
in Journal of Food Processing and Preservation, ISSN: 0145-8892
Volume: 46, Número: 5
Indexing
Crossref®1
Google Scholar®
Publication Identifiers
Source Identifiers
ISSN: 0145-8892
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service