Stability of polyphenols from blueberry ( V accinium corymbosum L.) in fermented dairy beverage

Título:

Stability of polyphenols from blueberry ( V accinium corymbosum L.) in fermented dairy beverage

Autor:

Adriana Cristina de Oliveira Silva

Ano:

2017

DOI:

10.1111/jfpp.13305

Revista:

Journal of Food Processing and Preservation

ISSN:

01458892

Home:

[doi:10.1111/jfpp.13305]

Idioma:

Inglês

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