Resultados de Búsqueda por Autor

1

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products

por Brownmiller, C.
Publicado en Journal of food science

Sin ejemplares

2

Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing

Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing

por Khanal, R. C.
Publicado en Journal of food science

Sin ejemplares

3

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products

Publicado en Journal of food science

Sin ejemplares

4

Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace

Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace

Publicado en Journal of food science

Sin ejemplares