Chemical interactions between additives in foodstuffs: a review
Author:
Publisher
Informa UK Limited
Subject
Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/02652030310001636912
Reference199 articles.
1. Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solution at 100 °C
2. Food additive-additive interactions involving sulphur dioxide and ascorbic and nitrous acids: a review
3. Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. II. The anaerobic degradation of cyanidin-3-rutinoside at 100 °C and pH 3.0 in the presence of sodium sulphite
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