Processing techniques and their effect on fruit and vegetable phytochemicals

Autor:	M. I. Gil, F. A. Tomás-Barberán, L. Howard
Rok vydání:	2008
Předmět:	Food packaging Chemistry business.industry Food storage Food processing Food consumption Food composition data Food science business
DOI:	10.1533/9781845694289.4.449
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f46aabd093ae821c28ee4acd7bf7b8a0 https://doi.org/10.1533/9781845694289.4.449 Zobrazit plný text záznamu