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Elsevier, Food Chemistry, (153), p. 164-170, 2014

DOI: 10.1016/j.foodchem.2013.12.004

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Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries

Journal article published in 2014 by Juliana Gamboa-Santos, Roberto Megías-Pérez ORCID, A. Cristina Soria, Agustín Olano, Antonia Montilla, Mar Villamiel
This paper is available in a repository.
This paper is available in a repository.

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