Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light
Author:
Funder
M-503
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3434-1/fulltext.html
Reference37 articles.
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3. Bradley D, McNeil B, Laffey JG, Rowan NJ (2012) Studies on the pathogenesis and survival of different culture forms of listeria monocytogenes to pulsed UV-light irradiation after exposure to mild-food processing stresses. Food Microbiol 30(2):330–339
4. Buzrul S, Alpas H, Largeteau A, Bozoglu F, Demazeau G (2008) Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment. J Food Eng 85(3):466–472
5. Casta Neda-Ovando A, Pacheco-HernAndez MDL, Paez-Hernandez ME, Rodriguez JA, Galan-Vidal CA (2009) Chemical studies of anthocyanins: a review. Food Chem 113:859–871
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