Author:
Liaotrakoon Wijitra,De Clercq Nathalie,Van Hoed Vera,Van de Walle Davy,Lewille Benny,Dewettinck Koen
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference67 articles.
1. Aaby, K., Skrede, G., & Wrolstad, R. E. (2005). Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa). Journal of Agricultural and Food Chemistry, 53, 4032–4040.
2. Ahmed, J., Shivhare, U. S., & Kaur, M. (2002). Thermal colour degradation kinetics of mango puree. International Journal of Food Properties, 5, 359–366.
3. Ahmed, J., Shivhare, U. S., & Raghavan, G. S. V. (2004). Thermal degradation kinetics of anthocyanin and visual colour of plum puree. European Food Research Technology, 218, 525–528.
4. AOAC. (1995). Official methods of analysis of the association of the official analysis chemists. Arlington: Association of Official Analytical Chemists.
5. Ariffin, A. A., Bakar, J., Tan, C. P., Rahman, R. A., Karim, R., & Loi, C. C. (2009). Essential fatty acids of pitaya (dragon fruit) seed oil. Food Chemistry, 114, 561–564.
Cited by
37 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献