Physicochemical parameters and anthocyanins kinetic degradation modelling from blood orange juice as affected by ascorbic acid fortification during pasteurisation

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Élément Dublin Core	Valeur	Langue
dc.contributor.author	Dahmoune, Farid	-
dc.date.accessioned	2019-12-16T10:16:42Z	-
dc.date.available	2019-12-16T10:16:42Z	-
dc.date.issued	2015	-
dc.identifier.citation	Elsevier	en_US
dc.identifier.uri	http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/6874	-
dc.language.iso	en	en_US
dc.publisher	university bouira	en_US
dc.title	Physicochemical parameters and anthocyanins kinetic degradation modelling from blood orange juice as affected by ascorbic acid fortification during pasteurisation	en_US
dc.type	Article	en_US
Collection(s) :	Articles

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