Effect of the Processing Temperature on the Degradation of Food Flavonoids: Kinetic and Calorimetric Studies on Model Solutions

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https://hal.univ-lorraine.fr/hal-02392716
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Submitted on : Wednesday, December 4, 2019 - 10:11:53 AM
Last modification on : Thursday, December 5, 2019 - 11:20:03 AM

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Irina Ioannou, Alexandre Kriznik, Leila Chekir, Mohamed Ghoul. Effect of the Processing Temperature on the Degradation of Food Flavonoids: Kinetic and Calorimetric Studies on Model Solutions. Journal of Food Engineering and Technology, 2019, 8 (2), pp.91-102. ⟨10.32732/jfet.2019.8.2.91⟩. ⟨hal-02392716⟩

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