Effects of thermal processing on antioxidant, phenolic and anthocyanin levels in blackcurrant juice

Description

Thesis (M.S.)--Rutgers University, 2009. / "Graduate Program in Food Science." Includes bibliographical references (p. 53-56).

Links & Downloads

1. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051401

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Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/501387693
Date	January 2009
Creators	Skahill, Bridget A.
Source Sets	OCLC
Language	English
Detected Language	English