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Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.)

Tipo de material: TextoTextoSeries ; Food Chemistry, 117(1), p.88-93, 2009Trabajos contenidos:
  • Hurtado, N.H
  • Morales, A.L
  • Gonzalez-Miret, M.L
  • Escudero-Gilete, L
  • Heredia, F.J
Tema(s): Recursos en línea:
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Documentos solicitados Documentos solicitados CICY Documento préstamo interbibliotecario Ref1 B-10798 (Browse shelf(Opens below)) Available

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