Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage

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Title
Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 174, Issue -, Pages 392-399
Publisher
Elsevier BV
Online
2014-11-18
DOI
10.1016/j.foodchem.2014.11.061

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