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1 Ergebnisse
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Thermal degradation of red cabbage (Brassica oleracea L. va..:
De Marchi, Laura
;
Salemi, Laura
;
Bellumori, Maria
...
Food Chemistry. 440 (2024) - p. 138272 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.138272
RT Journal T1
Thermal degradation of red cabbage (Brassica oleracea L. var. Capitata f. rubra) anthocyanins in a water model extract under accelerated shelf-life testing
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.138272&Exemplar=1&LAN=DE A1 De Marchi, Laura A1 Salemi, Laura A1 Bellumori, Maria A1 Chignola, Roberto A1 Mainente, Federica A1 Santisteban Soto, Diana Vanessa A1 Fierri, Ilaria A1 Ciulu, Marco A1 Zoccatelli, Gianni PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 440 SP 138272 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.138272 DO https://doi.org/10.1016/j.foodchem.2023.138272 SF ELIB - SuUB Bremen
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