Kinetic modelling of anthocyanins and vitamin C degradation in a maqui-citrus beverage during storage for different sweeteners and pasteurization treatments-Reference-Cited by-同舟云学术

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Kinetic modelling of anthocyanins and vitamin C degradation in a maqui-citrus beverage during storage for different sweeteners and pasteurization treatments

Published:2024-05 Issue: Volume:199 Page:116082
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hernández-Prieto Diego,Salar Francisco J.,Garre Alberto,Fernández Pablo S.,García-Viguera Cristina^ORCID,Frías Jesús

Publisher

Elsevier BV

Reference45 articles.

1. New UHPLC-QqQ-MS/MS method for the rapid and sensitive analysis of ascorbic and dehydroascorbic acids in plant foods;Baenas;Molecules,2019

2. Ascorbic acid—the little-known antioxidant in woody plants;Bilska;Antioxidants,2019

3. The anova to mixed model transition;Boisgontier;Neuroscience & Biobehavioral Reviews,2016

4. Statistics for experimenters: Design, innovation, and discovery;Box,2005

5. Sugar-Sweetened beverages and metabolic risk in children and adolescents with obesity: A narrative review;Calcaterra;Nutrients,2023

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