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1 Ergebnisse
1
Anthocyanins from blackberry (Rubus fructicosus L.) impregn..:
Alicia GRAJALES-LAGUNES
;
Luis CABRERA-RUIZ
;
Federico GUTIÉRREZ-MICELI
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005009105&lng=en&tlng=en. ,
Link:
https://doi.org/10.1590/fst.15618
RT Journal T1
Anthocyanins from blackberry (Rubus fructicosus L.) impregnated in yam bean (Pachyrhizus erosus (L.) Urb.) by osmotic dehydration
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:ffcde6eea65e4dc8bb549e9eaccdbe0c&Exemplar=1&LAN=DE A1 Alicia GRAJALES-LAGUNES A1 Luis CABRERA-RUIZ A1 Federico GUTIÉRREZ-MICELI A1 Miguel Angel RUIZ-CABRERA A1 Luc DENDOOVEN A1 Miguel ABUD-ARCHILA PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos K1 anthocyanin K1 impregnation K1 optimization K1 osmotic drying K1 yam bean K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005009105&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.15618 DO https://doi.org/10.1590/fst.15618 SF ELIB - SuUB Bremen
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