Nutrition
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30 october 2014 23:01:18 |
| Transformation of 5-O-Caffeoylquinic Acid in Blueberries during High-Temperature Processing (Journal of Agricultural and Food Chemistry) |
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Tweet Journal of Agricultural and Food ChemistryDOI: 10.1021/jf503993q
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| 71 viewsCategory: Chemistry, Nutrition |
 Degradation of Curcuminoids by in Vitro Pure Culture
Fermentation (Journal of Agricultural and Food Chemistry)Vine-Shoot Waste Aqueous Extracts for Re-use in Agriculture Obtained by Different Extraction Techniques: Phenolic, Volatile, and Mineral Compounds (Journal of Agricultural and Food Chemistry) 
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