Artículos de revistas
Evaluation of anthocyanin content on blackberry juice (Rubus spp.) processed by microfiltration.
Fecha
2011Registro en:
In: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings... Athens: National Technical University of Athens, 2011.
Autor
MONTEIRO, F. S.
VIOTTO, L. A.
CABRAL, L. M. C.