B. Pérez

Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins.

S. N. El, D. Dupont, A. Eker, 2016, Food & function.

Poultry Meat Irradiation - Effect of Temperature on Chemical Changes and Inactivation of Microorganisms.

P. Jelen, T. Haniš, P. Klír, 1989, Journal of food protection.