Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage-Reference-Cited by-同舟云学术

Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage

Published:2015-04 Issue: Volume:173 Page:665-673
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Remini Hocine,Mertz Christian,Belbahi Amine,Achir Nawel,Dornier Manuel,Madani Khodir

Funder

CIRAD

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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3. AOAC Official Methods of Analysis;AOAC,1998

4. Degradation of vitamin C in citrus juice concentrates during storage;Burdurlu;Journal of Food Engineering,2006

5. Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage;Choi;Food Research International,2002

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