Degradation kinetics of anthocyanins in blood orange juice and concentrate
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference18 articles.
1. Stability of Concord grape (V. Labrusca) anthocyanins in model systems;Calvi;Journal of Food Science,1978
2. Degradation kinetics of anthocyanins in sour cherry juice and concentrate;Cemeroğlu;Journal of Food Science,1994
3. Thermal degradation of black raspberry anthocyanin pigments in model systems;Daravingas;Journal of Food Science,1968
4. Role of hydroxycinnamic acids and vinylphenols in the flavor alteration of blood orange juices;Fallico;Journal of Agriculture and Food Chemistry,1996
5. Quantative methods for anthocyanins 2. Determination of total anthocyanin and degradation index for cranberry juice;Fuleki;Journal of Food Science,1968
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