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Influence of processing on the antioxidant capacity and bio..:
de Souza, Vanessa Rios
;
Pereira, Patrícia Aparecida Pimenta
;
Teixeira, Taísa Rezende
...
International Journal of Food Science & Technology. 50 (2015) 7 - p. 1658-1665 , 2015
Link:
https://doi.org/10.1111/ijfs.12819
RT Journal T1
Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.12819&Exemplar=1&LAN=DE A1 de Souza, Vanessa Rios A1 Pereira, Patrícia Aparecida Pimenta A1 Teixeira, Taísa Rezende A1 Silva, Thais Lomônaco Teodoro da A1 Pio, Rafael A1 Queiroz, Fabiana PB Wiley YR 2015 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 50 IS 7 SP 1658 OP 1665 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.12819 DO https://doi.org/10.1111/ijfs.12819 SF ELIB - SuUB Bremen
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