Effect of novel drying techniques on the extraction of anthocyanins from bilberry press cake using supercritical carbon dioxide

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

OriginalsprogUdefineret/Ukendt
TidsskriftInnovative Food Science and Emerging Technologies
ISSN1466-8564
DOI
StatusUdgivet - 2015

ID: 286788258