PARTICIPATION OF ASCORBIC ACID IN THE DESTRUCTION OF ANTHOCYANIN IN STRAWBERRY JUICE AND MODEL SYSTEMS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1953.tb17740.x/fullpdf
Reference11 articles.
1. CHANGES OCCURRING IN FRUIT JUICES DURING STORAGE
2. Oxidation of Ascorbic Acid by Oxygen with Cupric Ion as Catalyst
3. STABILITY OF COLOR IN FRUIT JUICES
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