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Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying
Maria de Carvalho Tavares, Iasnaia, Rocchetti Sumere, Beatriz, Gómez-Alonso, Sergio, Gomes, Eleni, Hermosín-Gutiérrez, Isidro, Da-Silva, Roberto, Silva Lago-Vanzela, EllenLangue:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.108750
Date:
October, 2019
Fichier:
PDF, 734 KB
english, 2019