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

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dc.contributor.authorDahmoune, Farid
dc.date.accessioned2019-12-16T10:16:42Z
dc.date.available2019-12-16T10:16:42Z
dc.date.issued2015
dc.identifier.citationElsevieren_US
dc.identifier.urihttp://172.16.99.83:4000/handle/123456789/6874
dc.language.isoenen_US
dc.publisheruniversity bouiraen_US
dc.titlePhysicochemical parameters and anthocyanins kinetic degradation modelling from blood orange juice as affected by ascorbic acid fortification during pasteurisationen_US
dc.typeArticleen_US

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