Criegee mechanism as a safe pathway of color reduction in sugarcane juice by ozonation-Reference-Cited by-同舟云学术

Criegee mechanism as a safe pathway of color reduction in sugarcane juice by ozonation

Published:2017-06 Issue: Volume:225 Page:181-187
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

de Souza Sartori Juliana Aparecida,Angolini Célio Fernando Figueiredo,Eberlin Marcos Nogueira,Aguiar Claudio Lima de

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

National Council for Scientific and Technological Development

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

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3. Contribution of enzymic browning to color in sugarcane juice;Bucheli;Journal of Agricultural and Food Chemistry,1994

4. Clarke, M.A., & Legendre, B.R. (1999). Quality of sugarcane: Impacts on yield of sugar and quality factors. STAB: açúcar, álcool e subprodutos, 17 (6), 36–40 (in portuguese).

5. Mechanism of ozonolysis;Crieege;Angewandte Chemie International Edition,1975

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