Please use this identifier to cite or link to this item:
http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/7492Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Remini, Hocine | - |
| dc.date.accessioned | 2020-02-04T13:29:43Z | - |
| dc.date.available | 2020-02-04T13:29:43Z | - |
| dc.date.issued | 2011 | - |
| dc.identifier.citation | university bouira | en_US |
| dc.identifier.uri | http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/7492 | - |
| dc.language.iso | en | en_US |
| dc.publisher | university bouira | en_US |
| dc.title | Degradation kinetics of anthocyanins in fruits and vegetables during heat treatment at high temperatures | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | Articles | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Degradation kinetics of anthocyanins in fruits and vegetables during heat treatment at high temperatures.pdf | 238,44 kB | Adobe PDF | View/Open |
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