Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage.
FI: 3,391
Type: Article
Collaboration
Year: 2015
Writers
Rodriguez-Perez, C; Quirantes-Pine, R; Contreras, M.D.; Uberos, J; Fernandez-Gutierrez, A; Segura-Carretero, A
Magazine
Title: FOOD CHEMISTRY
Quartile
- D1