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Please use this identifier to cite or link to this item: http://publications.jrc.ec.europa.eu/repository/handle/111111111/11331

Title: Anthocyanin Composition of Cauliflower (Brassica Oleracea L. Var. Botrytis) and Cabbage (B. Oleracea L. Var. Capitata) and Its Stability in Relation to Thermal Treatment
Authors: LO SCALZO Roberto
GENNA A.
BRANCA F.
CHEDIN MOSTAFA
CHASSAIGNE HUBERT
Citation: FOOD CHEMISTRY vol. 107 no. 1 p. 136-144
Publisher: ELSEVIER SCI LTD
Publication Year: 2008
JRC Publication N°: JRC40601
ISSN: 0308-8146
URI: http://publications.jrc.ec.europa.eu/repository/handle/111111111/11331
DOI: 10.1016/j.foodchem.2007.07.072
Type: Articles in Journals
Appears in Collections:Institute for Reference Materials and Measurements

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