Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity (Q46584141)
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scientific article published in July 2005
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity |
scientific article published in July 2005 |
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Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity (English)
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Yvonne Klopotek
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Konrad Otto
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Volker Böhm
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1 July 2005
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53
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14
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5640-5646
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