Authors:
YEMENICIOGLU A
OZKAN M
VELIOGLU S
CEMEROGLU B
Citation: A. Yemenicioglu et al., THERMAL INACTIVATION KINETICS OF PEROXIDASE AND LIPOXYGENASE FROM FRESH PINTO BEANS (PHASEOLUS-VULGARIS), ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(4), 1998, pp. 294-296
Citation: B. Cemeroglu et al., DEGRADATION KINETICS OF ANTHOCYANINS IN SOUR CHERRY JUICE AND CONCENTRATE, Journal of food science, 59(6), 1994, pp. 1216-1218