Cite
HARVARD Citation
Benlloch-Tinoco, M. et al. (2015). Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage. Food chemistry. pp. 254-262. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Benlloch-Tinoco, M. et al. (2015). Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage. Food chemistry. pp. 254-262. [Online].