Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15874.x/fullpdf
Reference31 articles.
1. CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGE
2. The degradation of anthocyanins in canned strawberries
3. AOAC . 1984 . Official Methods of Analysis , 14th ed. , p.414 -420 . Association of Official Analytical Chemistry, Arlington, VA.
4. Strawberry juice colour: A study of the quantitative and qualitative pigment composition of juices from 39 genotypes
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