Article citationsMore>>

Patras, A., Brunton, N.P., O’Donnell, C. and Tiwari, B.K. (2010) Effect of thermal processing on anthocyanin stability in foods; Mechanisms and kinetics of degradation. Trends in Food Science and Technology, 21, 3-11. http://dx.doi.org/10.1016/j.tifs.2009.07.004

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
+1 323-425-8868
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top