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Effect of spray drying on the polyphenolic compounds presen..:
Chamorro, Susana
;
Cueva-Mestanza, Ruben
;
de Pascual-Teresa, Sonia
Food Chemistry. 345 (2021) - p. 128679 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2020.128679
RT Journal T1
Effect of spray drying on the polyphenolic compounds present in purple sweet potato roots: Identification of new cinnamoylquinic acids
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.128679&Exemplar=1&LAN=DE A1 Chamorro, Susana A1 Cueva-Mestanza, Ruben A1 de Pascual-Teresa, Sonia PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 345 SP 128679 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.128679 DO https://doi.org/10.1016/j.foodchem.2020.128679 SF ELIB - SuUB Bremen
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