Application of D-Optimal Design for Determination of the Influence of Water Content on the Thermal Degradation Kinetics of Ascorbic Acid at Low Water Contents

AuthID
 P-001-70V
4
Author(s)
Frias, JM
·
Oliveira, FA
Tipo de Documento
Article
Year published
1998
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 38, Número: 1, Páginas: 69-85 (17)
Indexing
Wos®
Scopus®
Crossref®18
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-0032178597
Wos: WOS:000077085600006
Source Identifiers
ISSN: 0260-8774
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