Degradation kinetics of anthocyanins in acerola pulp: Comparison between ohmic and conventional heat treatment
Mercali, Giovana Domeneghini, Jaeschke, Débora Pez, Tessaro, Isabel Cristina, Marczak, Ligia Damasceno FerreiraVolume:
136
Langue:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.08.024
Date:
January, 2013
Fichier:
PDF, 285 KB
english, 2013