Monte Carlo modelling of non-isothermal degradation of two cyanidin-based anthocyanins in aqueous system at high temperatures and its impact on antioxidant capacities-Reference-Cited by-同舟云学术

Monte Carlo modelling of non-isothermal degradation of two cyanidin-based anthocyanins in aqueous system at high temperatures and its impact on antioxidant capacities

Published:2014-04 Issue: Volume:148 Page:342-350
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sui Xiaonan,Zhou Weibiao

Funder

Singapore Ministry of Education

China Scholarship Council

National University of Singapore (NUS)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Estimation of kinetic parameters for nonisothermal food processes;Dolan;Journal of Food Science,2003

5. Degradation of anthocyanins at limited water concentration;Erlandson;Journal of Food Science,1972

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