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May 22, 2012International Journal of Food Science & Technology

Relationships between colour parameters, phenolic content and sensory changes of processed blueberry, elderberry and blackcurrant commercial juices

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Authors

CCCarolina Busso CasatiPontificia Universidad Católica ArgentinaVSVirginia SánchezUniversidad de SevillaRBRosa BaezaPontificia Universidad Católica Argentina

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Casati et al. (2012) studied this question.

synapsesocial.com/papers/6aa44d177d2bcce726fac67bhttps://doi.org/10.1111/j.1365-2621.2012.03027.x
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