Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage - Institut Agro Montpellier Access content directly
Journal Articles Journal of the Science of Food and Agriculture Year : 2012

Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage

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hal-02025797 , version 1 (19-02-2019)

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Mady Cissé, Fabrice Vaillant, Ale Kane, Oumoule Ndiaye, Manuel Dornier. Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage. Journal of the Science of Food and Agriculture, 2012, 92 (6), pp.1214-1221. ⟨10.1002/jsfa.4685⟩. ⟨hal-02025797⟩
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