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	1.	Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices. [electronic resource] by Hernández-Herrero, J A Frutos, M J Producer: 20150806 In: Food chemistry vol. 173 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Colour and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures. [electronic resource] by Hernández-Herrero, J A Frutos, M J Producer: 20140902 In: Food chemistry vol. 154 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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