BOZDOĞAN, A.; YAŞAR, K. Degradation Kinetics of Anthocyanins in Shalgam Beverage. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 7, n. 2, p. 282–285, 2019. DOI: 10.24925/turjaf.v7i2.282-285.2259. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/2259. Acesso em: 28 apr. 2024.