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Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars
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Journal Title: | International Journal of Food Science & Technology |
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Authors and Corporations: | , , , , , |
In: | International Journal of Food Science & Technology, 50, 2015, 7, p. 1658-1665 |
Type of Resource: | E-Article |
Language: | English |
published: |
Wiley
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Subjects: |