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Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice

✍ Scribed by Teresa Garde-Cerdán; Margaluz Arias-Gil; A. Robert Marsellés-Fontanet; Carmen Ancín-Azpilicueta; Olga Martín-Belloso

Book ID: 116485367
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 214 KB
Volume: 18
Category: Article
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2005.12.004

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