Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit-Reference-Cited by-同舟云学术

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Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

Published:2011-12 Issue:4 Volume:129 Page:1644-1651
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Turfan Özge,Türkyılmaz Meltem,Yemiş Oktay,Özkan Mehmet

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Modified atmosphere packaging of pomegranate;Artes;Journal of Food Science,2000

2. Anthocyanins present in selected tropical fruits: Acerola, Jambolao, Jussara and Guajiru;Brito;Journal of Agricultural and Food Chemistry,2007

3. Nar Suyu Üretim Teknolojisi Üzerinde Araştırmalar;Cemeroğlu,1977

4. Anthocyanins of pomegranate, Punica granatum;Due;Journal of Food Science,1975

5. Unit F1.2: Characterization and measurement of anthocyanins by UV–visible spectroscopy;Durst,2005

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