Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage

Colaboración

Año: 2015

Rodriguez-Perez, C; Quirantes-Pine, R; Contreras, MD; Uberos, J; Fernandez-Gutierrez, A; Segura-Carretero, A

Título: FOOD CHEMISTRY

• D1