Effect of the Processing Temperature on the Degradation of Food Flavonoids: Kinetic and Calorimetric Studies on Model Solutions
Origin | Publication funded by an institution |
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Origin | Publication funded by an institution |
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Alexandre Kriznik : Connect in order to contact the contributor
https://hal.univ-lorraine.fr/hal-02392716
Submitted on : Tuesday, November 5, 2024-4:36:38 PM
Last modification on : Thursday, December 19, 2024-3:26:51 AM