Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots
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Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots
description
im September 2014 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована у вересні 2014
@uk
name
Evaluating the potential of hi ...... s of orange and yellow carrots
@en
Evaluating the potential of hi ...... s of orange and yellow carrots
@nl
type
label
Evaluating the potential of hi ...... s of orange and yellow carrots
@en
Evaluating the potential of hi ...... s of orange and yellow carrots
@nl
prefLabel
Evaluating the potential of hi ...... s of orange and yellow carrots
@en
Evaluating the potential of hi ...... s of orange and yellow carrots
@nl
P2093
P2860
P50
P1476
Evaluating the potential of hi ...... s of orange and yellow carrots
@en
P2093
Biniam T. Kebede
Filipa Manzoni
J. Stephen Elmore
Rosa M. Delgado
P2860
P2888
P304
P356
10.1007/S00217-014-2319-4
P577
2014-09-12T00:00:00Z