Effect of Selected Thermal Processes on Antioxidant Properties of Berry Fruit Homogenates
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality
doi 10.15193/zntj/2016/105/119
Full Text
Open PDFAbstract
Available in full text
Date
January 1, 2016
Authors
Publisher
Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ