Consulta: (autoria:"VAILLANT, F.")
Registros recuperados: 1
Data/hora: 12/06/2024 10:22:28

JIMÉNEZ, N.; BOHUON, P.; LIMA, J. R.; DORNIER, M.; VAILLANT, F.; PÉREZ, A. M. Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 ºC). Journal of Agricultural and Food Chemistry, Washington, v. 58, n. 4, p. 2314-2322, 2010.
Biblioteca(s): Embrapa Agroindústria Tropical.