Oligomeric anthocyanin formation in black table olives during anaerobic processing

Academic Article

Publication Date:

2006

Short description:

Oligomeric anthocyanin formation in black table olives during anaerobic processing / DEL CARO, A., Azara, E., Delogu, G., Pinna, I., Piga, A.. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 223:6(2006), pp. 749-754. [10.1007/s00217-006-0263-7]

Iris type:

1.1 Articolo in rivista

List of contributors:

DEL CARO, Alessandra; Azara, E; Delogu, G; Pinna, I; Piga, Antonio

Authors of the University:

DEL CARO Alessandra

PIGA Antonio

Handle:

https://iris.uniss.it/handle/11388/61965

Published in:

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Journal