✦ LIBER ✦

Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice

✍ Scribed by Lise Verbeyst; Marc Hendrickx; Ann Van Loey

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The Acidimetry of Red Wines and Fruit Ju

✍ Macmillan, Alex. M. ;Tingle, Alfred 📂 Article 📅 1920 🏛 American Chemical Society ⚖ 431 KB

Analysis of Anthocyanins in Red Wine and

✍ Wang, Jian; Sporns, Peter 📂 Article 📅 1999 🏛 American Chemical Society 🌐 English ⚖ 101 KB

Handbook of Fruit and Vegetable Flavors

✍ Hui, Y. H. 📂 Article 📅 2010 🏛 John Wiley & Sons, Inc. ⚖ 527 KB

Anthocyanins and other phenolic compound

✍ G. Mazza; Y.S. Velioglu 📂 Article 📅 1992 🏛 Elsevier Science 🌐 English ⚖ 393 KB

QTL involved in the modification of cyan

✍ J. M. Bushakra, C. Krieger, D. Deng, M. J. Stephens… 📂 Article 📅 2012 🏛 Springer 🌐 English ⚖ 433 KB

Determination of the bioactive compounds

✍ de Souza, Vanessa Rios; Pereira, Patrícia Aparecida Pimenta; da Silva, Thais Lom 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 300 KB