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.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2015

Volume: 174

Páxinas: 392-399

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2014.11.061 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus