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Journal description
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Details for article 1 of 20 found articles
| Title: |
Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread |
| Author: |
Sui, Xiaonan Yap, Pei Yi Zhou, Weibiao |
| Appeared in: |
Food and bioprocess technology |
| Paging: | Volume 8 (2015) nr. 5 pages 983-994 |
| Year: |
2015 |
| Contents: | |
| Publisher: |
Springer US, Boston |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 1 of 20 found articles
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