Degradation kinetics of anthocyanins in fruits and vegetables during heat treatment at high temperatures

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dc.contributor.authorRemini, Hocine
dc.date.accessioned2020-02-04T13:29:43Z
dc.date.available2020-02-04T13:29:43Z
dc.date.issued2011
dc.identifier.citationuniversity bouiraen_US
dc.identifier.urihttp://172.16.99.83:4000/handle/123456789/7492
dc.language.isoenen_US
dc.publisheruniversity bouiraen_US
dc.titleDegradation kinetics of anthocyanins in fruits and vegetables during heat treatment at high temperaturesen_US
dc.typeArticleen_US

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