Processing and Storage Effects on Anthocyanin Composition and Antioxidant Activity of Jams Produced with Camarosa Strawberry

AuthID
 P-006-6QP
6
Author(s)
Pinho, C
·
Tipo de Documento
Article
Year published
2013
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 48, Número: 10, Páginas: 2071-2077 (7)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84884208447
Wos: WOS:000324380300011
Source Identifiers
ISSN: 0950-5423
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