Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization

Author:

Alighourchi Hamidreza,Barzegar Mohsen,Abbasi Soleiman

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference22 articles.

1. Shahidi F, Naczk M (2004) In: Phenolic in food and nutraceuticals. CRC press, Boca Boton, pp 131–239

2. Anonymous (2005) Iran statistical year book 2005. http://eamar.sci.org.ir/index_e.aspx

3. Gil MI, Tomas-Barberan FA, Hess-Pierce B, Holcroft DM, Kader AA (2000) J Agric Food Chem 48:4581–4589

4. da Costa CT, Horton D, Margolis SA (2000) J Chromatogr A 881:403–410

5. Kong JM, Chia LS, Goh NK, Chia TF, Brouillard R (2003) Phytochemistry 64:923–933

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