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Effects of jam processing on anthocyanins and antioxidant capacities ofRubus coreanusMiquel berry

✍ Scribed by Lee, Dong Jin; Lee, Hyungjae; Lee, Seon-Ho; Lee, Chang Y.; Kim, Dae-Ok

Book ID: 125351687
Publisher: The Korean Society of Food Science and Technology
Year: 2013
Tongue: English
Weight: 178 KB
Volume: 22
Category: Article
ISSN: 1226-7708
DOI: 10.1007/s10068-013-0257-8

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