Article Versions Notes

MS, Aprodu I, Milea ȘA, Enachi E, Râpeanu G, Bahrim GE, Stănciuc N. Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality. Foods. 2020; 9(11):1593. https://doi.org/10.3390/foods9111593

(Ursu), Mioara Slavu, Iuliana Aprodu, Ștefania Adelina Milea, Elena Enachi, Gabriela Râpeanu, Gabriela Elena Bahrim, and Nicoleta Stănciuc. 2020. "Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality" Foods 9, no. 11: 1593. https://doi.org/10.3390/foods9111593

, M. S., Aprodu, I., Milea, Ș. A., Enachi, E., Râpeanu, G., Bahrim, G. E., & Stănciuc, N. (2020). Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality. Foods, 9(11), 1593. https://doi.org/10.3390/foods9111593