Acidification of Strawberry Puree Affects Color and Volatile Characteristics during Storage
Author:
Affiliation:
1. KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
2. Döhler GmbH, Riedstraße 7-9, 64295 Darmstadt, Germany
Funder
European Union Framework Program for Research and Innovation Horizon 2020
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00241
Reference47 articles.
1. Kinetics of colour changes in pasteurised strawberry juice during storage
2. Oxidation mechanisms occurring in wines
3. Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited
4. Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening
5. The effects of genotype and growing conditions on antioxidant capacity, phenolic compounds, organic acid and individual sugars of strawberry
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