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Improvement of color stability using a chelating agent in m..:
Gérard, Violaine
;
Ay, Emel
;
Launay, Valentin
...
Journal of the Chinese Chemical Society. 69 (2022) 7 - p. 1096-1105 , 2022
Link:
https://doi.org/10.1002/jccs.202200164
RT Journal T1 <Title>Improvement of color stability using a chelating agent in model soft beverages subjected to Fenton reaction</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jccs.202200164&Exemplar=1&LAN=DE A1 Gérard, Violaine A1 Ay, Emel A1 Launay, Valentin A1 Galopin, Christophe A1 Morlet‐Savary, Fabrice A1 Lalevée, Jacques PB Wiley YR 2022 SN 0009-4536 SN 2192-6549 JF Journal of the Chinese Chemical Society VO 69 IS 7 SP 1096 OP 1105 LK http://dx.doi.org/https://doi.org/10.1002/jccs.202200164 DO https://doi.org/10.1002/jccs.202200164 SF ELIB - SuUB Bremen
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