Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry
Version of Record online: 16 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 10, pages 2071–2077, October 2013
How to Cite
Amaro, L. F., Soares, M. T., Pinho, C., Almeida, I. F., Pinho, O. and Ferreira, I. M. P. L. V. O. (2013), Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry. International Journal of Food Science & Technology, 48: 2071–2077. doi: 10.1111/ijfs.12188
- Issue online: 13 SEP 2013
- Version of Record online: 16 MAY 2013
- Manuscript Accepted: 14 APR 2013
- Manuscript Received: 21 JAN 2013
- PEst. Grant Number: C/EQB/LA0006/2011
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