Number of items: 21.
2014
Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks.
Bechoff Aurélie, Cisse Mady, Fliedel Geneviève, Declemy Anne-Laure, Ayessou Nicolas, Akissoé Noël H., Touré Cheikh, Bennett Ben, Pintado Manuela, Pallet Dominique, Tomlins Keith I..
2014.
Food Chemistry,
148 : pp. 112-119.
2012
2011
2010
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1990
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1987
1984
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1980
1979
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1977
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1976
1975
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1973
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1972
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1964
This list was generated on Mon Mar 1 06:09:31 2021 CET.