Pink discoloration in canned pears III.—Inhibition by chemical additives
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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1. A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition;Food Reviews International;2022-09-19
2. Pink Discoloration of Canned Pears: Role of Procyanidin Chemical Depolymerization and Procyanidin/Cell Wall Interactions;Journal of Agricultural and Food Chemistry;2013-07-01
3. Food colorants: Anthocyanins;Critical Reviews in Food Science and Nutrition;1989-01
4. ANTHOCYANINS AS FOOD COLORANTS ?A REVIEW;Journal of Food Biochemistry;1987-09
5. Sulfites in Foods: Uses, Analytical Methods, Residues, Fate, Exposure Assessment, Metabolism, Toxicity, and Hypersensitivity;Advances in Food Research;1986
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