Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage-Reference-Cited by-同舟云学术

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Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage

Published:2002-01 Issue:8 Volume:35 Page:753-759
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Choi M.H,Kim G.H,Lee H.S

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Refrigeration of blood oranges destined for transformation;Bonaventura;Fruit Processing,1993

2. Anthocyanins as natural food colours-selected aspects;Bridle;Food Chemistry,1997

3. Degradation kinetics of anthocyanins in sour cherry juice and concentrate;Cemerogtu;Journal of Food Science,1994

4. Carotenoid analytical methods;De Ritter,1981

5. Food colorimetry: theory and applications;Francis,1975

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