Relationships Between Anthocyanins and Other Compounds and Sensory Acceptability of Hibiscus Drinks

AuthID
 P-008-FW5
11
Author(s)
Cisse, M
·
Fliedel, G
·
Declemy, AL
·
Toure, C
·
Bennett, B
·
Tomlins, KI
Tipo de Documento
Article
Year published
2014
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 148, Páginas: 112-119 (8)
Indexing
Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 24262534
SCOPUS: 2-s2.0-84886739541
Wos: WOS:000328810500017
Source Identifiers
ISSN: 0308-8146
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