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Jam Processing Effect on Phenolics and Antioxidant Capacity in Anthocyanin-rich Fruits: Cherry, Plum, and Raspberry

✍ Scribed by D.-O. Kim; O.I. Padilla-Zakour

Book ID: 108825577
Publisher: Institute of Food Technologists
Year: 2006
Tongue: English
Weight: 154 KB
Volume: 69
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2004.tb09956.x

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