Anthocyanin Content in Raspberry and Elderberry: The Impact of Cooking and Recipe Composition

AuthID
 P-00T-JRK
6
Author(s)
Calha, C
·
Tipo de Documento
Article
Year published
2021
Publicado
in INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, ISSN: 1878-450X
Volume: 24, Páginas: 100316 (6)
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Scopus®
Crossref®17
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85101371251
Wos: WOS:000663588000016
Source Identifiers
ISSN: 1878-450X
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