Color stability and change in bioactive compounds of red beet juice concentrate stored at different temperatures
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03982-5.pdf
Reference36 articles.
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3. Cai Y, Corke H (1999) Amaranthus betacyanin pigments applied in model food systems. J Food Sci 64:869–873. https://doi.org/10.1111/j.1365-2621.1999.tb15930.x
4. Czapski J (1990) Heat stability of betacyanins in red beet juice and in betanin solutions. Z Lebensm Unters Forsch 191:275–278. https://doi.org/10.1007/BF01202425
5. Czapski J, Maksymiuk M, Grajek W (1998) Analysis of biodenitrification conditions of red beet juice using the response surface method. J Agric Food Chem 46:4702–4705. https://doi.org/10.1021/jf980498c
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