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Wiley, International Journal of Food Science + Technology, 5(44), p. 994-1001, 2009

DOI: 10.1111/j.1365-2621.2008.01835.x

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Quality of minimally processed red chicory (Cichorium intybusL.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices

Journal article published in 2009 by Vera Lavelli, Ella Pagliarini ORCID, Roberto Ambrosoli, Bruno Zanoni
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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