Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces
Authors:
- Maria F. BasantaMBMaria F. Basanta
- Ana M. RojasARAna M. Rojas
- Manuela R. MartinefskiMMManuela R. Martinefski
- Valeria P. TripodiValeria P. Tripodi
- Maria D. De’nobiliMDMaria D. De’nobili
- Eliana N. FissoreEFEliana N. Fissore
- 1 December 2018
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 239, 15-25
Abstract
No abstract availableKeywords
Funding Information
- Universidad de Buenos Aires (2014-2017 20020130100553BA)
- Consejo Nacional de Investigaciones Científicas y Técnicas (2012-2014 PIP112-201101-00349)
- Agencia Nacional de Promoción Científica y Tecnológica (PICT 2012-1941, PICT 2013-2088, PICT 2015-2109)
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