Thermal Pasteurization Effects on Color of Red Grapefruit Juices-Reference-Cited by-同舟云学术

Thermal Pasteurization Effects on Color of Red Grapefruit Juices

Published:1999-07 Issue:4 Volume:64 Page:663-666
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lee H.S.¹,Coates G.A.¹

Affiliation:

1. Authors Lee and Coates are affiliated with the Citrus Research & Education Center, Florida Department of Citrus, 700 Experiment Station Road, Lake Alfred, FL 33850.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1999.tb15106.x

Reference23 articles.

1. FATE OF LYCOPENE IN DEHYDRATED TOMATO PRODUCTS: CAROTENOID ISOMERIZATION IN FOOD SYSTEM

2. Carotenoids: Properties, Occurrence, and Utilization in Foods

3. Pigmentation and color comparison of Ruby Red and Star Ruby grapefruit juice

4. THE CAROTENOIDS OF RUBY RED GRAPEFRUIT

5. Encyclopedia of Food Science & Technology 1991 John Wiley & Sons Inc. P.J. Fellers Y.H. Hui Citrus Industry 420 438

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