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

出版年份 2012 全文链接

标题

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

作者

关键词

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出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 51, Issue 1, Pages 79-85

出版商

Elsevier BV

发表日期

2012-11-13

DOI

10.1016/j.lwt.2012.10.024

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