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Effect of thermal and non thermal processing on anthocyanin stability in jamun ( Eugenia jambolana) fruit juice
| Autor Principal: | |
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| Formato: | Dissertation |
| Publicado: |
Mysore
DFRL
2011
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| Subjects: |
University of Calicut
| Número de Clasificación: |
664 SHA/11 |
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| Copia | Live Status Unavailable |