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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
Contributor : Julie Gonnet <>
Submitted on : Wednesday, December 4, 2019 - 10:11:53 AM
Last modification on : Tuesday, March 3, 2020 - 4:56:05 PM

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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, Science Publishing, Reviews Ltd, 2019, 8 (2), pp.91-102. ⟨10.32732/jfet.2019.8.2.91⟩. ⟨hal-02392716⟩

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