Changes in Phenolic Compounds During Storage of Pasteurized Strawberry
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Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry.Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage.Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestion
P2860
Changes in Phenolic Compounds During Storage of Pasteurized Strawberry
description
im Dezember 2013 veröffentlichter wissenschaftlicher Artikel
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wetenschappelijk artikel
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наукова стаття, опублікована в грудні 2013
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name
Changes in Phenolic Compounds During Storage of Pasteurized Strawberry
@en
Changes in Phenolic Compounds During Storage of Pasteurized Strawberry
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type
label
Changes in Phenolic Compounds During Storage of Pasteurized Strawberry
@en
Changes in Phenolic Compounds During Storage of Pasteurized Strawberry
@nl
prefLabel
Changes in Phenolic Compounds During Storage of Pasteurized Strawberry
@en
Changes in Phenolic Compounds During Storage of Pasteurized Strawberry
@nl
P2093
P2860
P1476
Changes in Phenolic Compounds During Storage of Pasteurized Strawberry
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P2093
Ana Oliveira
Domingos P. F. Almeida
Manuela Pintado
P2860
P2888
P304
P356
10.1007/S11947-013-1239-9
P577
2013-12-19T00:00:00Z