M. Hirth

发表

Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food

H. Schuchmann, Svenja M. Beck, Andreas Leiter, 2014 .

Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols

H. Schuchmann, R. Preis, E. Mayer-miebach, 2015 .