We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Anthocyanin stability: improving the anthocyanin stability in liquid, paste and pieces fruit products
Project
Project code: AiF 16005 N
Contract period: 01.01.2009
- 31.12.2011
Budget: 382,450 Euro
Purpose of research: Applied research
keine Angaben
Section overview
Subjects
- Food Processing