Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins.

Name: Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins.
Author: Oliveira, Gabriel

Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins. — المؤلف: Oliveira, Gabriel — Food science & nutrition Mar 2019

المؤلف: Oliveira, Gabriel
النشر: Food science & nutrition Mar 2019
الوصف: 1017-1026 p.