Published in
Elsevier, Food Chemistry, (174), p. 392-399
DOI: 10.1016/j.foodchem.2014.11.061
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Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage
Journal article published in 2015 by
C. Rodríguez-Pérez 
,
R. Quirantes-Piné,
M. del M. Contreras,
J. Uberos,
A. Fernández-Gutiérrez,
A. Segura-Carretero
,
R. Quirantes-Piné,
M. del M. Contreras,
J. Uberos,
A. Fernández-Gutiérrez,
A. Segura-Carretero
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