Effect of the Processing Temperature on the Degradation of Food Flavonoids: Kinetic and Calorimetric Studies on Model Solutions - Université de Lorraine Access content directly
Journal Articles Journal of Food Engineering and Technology Year : 2019

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hal-02392716 , version 1 (04-12-2019)

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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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