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The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices

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dc.contributor.authorAltuner, EM
dc.contributor.authorTokusoglu, O
dc.date.accessioned2023-04-15T22:16:46Z
dc.date.available2023-04-15T22:16:46Z
dc.date.issued2013.01.01
dc.identifier.doi10.1111/ijfs.12185
dc.identifier.eissn1365-2621
dc.identifier.endpage1997
dc.identifier.issn0950-5423
dc.identifier.issue10
dc.identifier.startpage1991
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000324380300001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/9108
dc.identifier.volume48
dc.identifier.wosWOS:000324380300001
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
dc.titleThe effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices
dc.typeReview
dspace.entity.typeWos
local.indexed.atWOS
relation.isPublicationOfWosbd2a3429-0d14-4f06-a8c9-a72eed27952d
relation.isPublicationOfWos.latestForDiscoverybd2a3429-0d14-4f06-a8c9-a72eed27952d

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