Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (Viburnum opulus) Sauces
By: Liene Ozola and Solvita Kampuse
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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
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© 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.