Processing and Storage Effects on Anthocyanin Composition and Antioxidant Activity of Jams Produced with Camarosa Strawberry

AuthID
 P-006-6QP
6
Author(s)
Pinho, C
·
Document Type
Article
Year published
2013
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 48, Issue: 10, Pages: 2071-2077 (7)
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Wos®
Scopus®
Crossref®7
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84884208447
Wos: WOS:000324380300011
Source Identifiers
ISSN: 0950-5423
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