Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins

Published 2010 View Full Article

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Title
Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 5, Pages 1464-1469
Publisher
Elsevier BV
Online
2010-05-05
DOI
10.1016/j.foodres.2010.04.018

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