Effect of Storage Temperature on the Stability of Anthocyanins of a Fermented Black Carrot ( Daucus carota var. L.) Beverage: Shalgam

✍ Scribed by Turker, Nuzhet; Aksay, Salih; Ekiz, H. İbrahim

• Book ID: 127135692
• Publisher: American Chemical Society
• Year: 2004
• Tongue: English
• Weight: 99 KB
• Volume: 52
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf049863s