Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (Viburnum opulus) Sauces
By: Liene Ozola and Solvita Kampuse
Authors
Liene Ozola
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Solvita Kampuse
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Language: English
Page range: 97 - 102
Submitted on: Nov 13, 2016
Accepted on: Nov 23, 2017
Published on: May 8, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
Related subjects:
© 2018 Liene Ozola, Solvita Kampuse, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.