Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments
- 1 March 2008
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 107 (1), 136-144
- https://doi.org/10.1016/j.foodchem.2007.07.072
Abstract
No abstract availableKeywords
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