Impact of Thermal Treatment on Color and Pigment Pattern of Red Beet (Beta vulgaris L.) Preparations
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb10994.x/fullpdf
Reference46 articles.
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4. Oxygen involvement in betanin degradation;Attoe;Z Lebensm Unters Forsch,1984
5. Effect of water activity and moisture content on the stability of beet powder pigments;Cohen;J Food Sci,1983
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