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

  1. Rodríguez-Pérez, C.
  2. Quirantes-Piné, R.
  3. Contreras, M.D.M.
  4. Uberos, J.
  5. Fernández-Gutiérrez, A.
  6. Segura-Carretero, A.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2015

Alea: 174

Orrialdeak: 392-399

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2014.11.061 GOOGLE SCHOLAR
Datuen iturria: Scopus