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Vacuum impregnation and air drying temperature effect on in..:
Castagnini, J.M.
;
Betoret, N.
;
Betoret, E.
.
LWT - Food Science and Technology. 64 (2015) 2 - p. 1289-1296 , 2015
Link:
https://doi.org/10.1016/j.lwt.2015.06.044
RT Journal T1
Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2015.06.044&Exemplar=1&LAN=DE A1 Castagnini, J.M. A1 Betoret, N. A1 Betoret, E. A1 Fito, P. PB Elsevier BV YR 2015 SN 0023-6438 JF LWT - Food Science and Technology VO 64 IS 2 SP 1289 OP 1296 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2015.06.044 DO https://doi.org/10.1016/j.lwt.2015.06.044 SF ELIB - SuUB Bremen
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