Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp

Published 2012 View Full Article

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Title
Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 1, Pages 79-85
Publisher
Elsevier BV
Online
2012-11-13
DOI
10.1016/j.lwt.2012.10.024

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