COLOR QUALITY OF FROZEN STRAWBERRIES: EFFECT OF ANTHOCYANIN, pH, TOTAL ACIDITY AND ASCORBIC ACID VARIABILITY-Reference-Cited by-同舟云学术

COLOR QUALITY OF FROZEN STRAWBERRIES: EFFECT OF ANTHOCYANIN, pH, TOTAL ACIDITY AND ASCORBIC ACID VARIABILITY

Published:1970-07 Issue:4 Volume:35 Page:448-452
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

WROLSTAD R. E.,PUTNAM TERYL P.,VARSEVELD G. W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb00954.x/fullpdf

Reference24 articles.

1. Absorption spectra and color of aluminium-cyanidin 3-glucoside complexes as influenced by pH

2. H.A.W. Blundstone, and D.E.C. Crean, 1966 . The pigments of red fruits. Report on investigations 1/1/64-6/30/66. The Fruit and Vegetable Preservation Research Association, Chipping Campden, Gloucestershire. England.

3. Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage

4. W.H. Gardner, 1966 . "Food Acidulants ." p.44 . Allied Chemical Corporation, New York.

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