Frozen Storage Effects on Anthocyanins and Volatile Compounds of Raspberry Fruit-Reference-Cited by-同舟云学术

Frozen Storage Effects on Anthocyanins and Volatile Compounds of Raspberry Fruit

Published:2000-02-17 Issue:3 Volume:48 Page:873-879
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

de Ancos Begoña¹,Ibañez Elena¹,Reglero Guillermo¹,Cano M. Pilar¹

Affiliation:

1. Department of Plant Foods Science and Technology, Instituto del Frío, CSIC, Ciudad Universitaria s/n, 28040 Madrid, Spain, and Department of Food Characterization, Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990747c

Reference26 articles.

1. A Comparison of Different Extraction Methods for the Volatile Components of Grape Juice

2. Anthocyanin Composition of Red Raspberry Juice: Influences of Cultivar, Processing, and Environmental Factors

3. Differentiation of raspberry varieties according to anthocyanin composition

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