The influence of water activity on the stability of vulgaxanthin. I.

Israel Saguy^*

^*Corresponding author for this work

Research output: Contribution to journal › Letter › peer-review

Original language	English
Pages (from-to)	464
Number of pages	1
Journal	European Food Research and Technology
Volume	168
Issue number	6
DOIs	https://doi.org/10.1007/BF01479262
State	Published - Nov 1979
Externally published	Yes

Access to Document

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