A comparison of the composition and antioxidant capacity of novel beverages with an addition of red cabbage in the frozen, purée and freeze-dried forms-Reference-Cited by-同舟云学术

A comparison of the composition and antioxidant capacity of novel beverages with an addition of red cabbage in the frozen, purée and freeze-dried forms

Published:2015-06 Issue:1 Volume:62 Page:821-829
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Radziejewska-Kubzdela Elżbieta,Biegańska-Marecik Róża

Funder

Bioactive food

Publisher

Elsevier BV

Subject

Food Science

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