Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice-Reference-Cited by-同舟云学术

Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice

Published:2008-10-02 Issue:21 Volume:56 Page:10071-10077
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tiwari B. K.¹,OʼDonnell C. P.¹,Patras A.¹,Cullen P. J.¹

Affiliation:

1. Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ashtown Food Research Centre, Ashtown, Dublin 15, and School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801824v

Reference47 articles.

1. Antioxidants, Phenolic Compounds, and Nutritional Quality of Different Strawberry Genotypes

2. Folate Metabolism and Requirements

3. Comparison of the Stability of Pelargonidin-based Anthocyanins in Strawberry Juice and Concentrate

4. Oxygen Radical Absorbing Capacity of Anthocyanins

5. Plant polyphenols in cancer and heart disease: implications as nutritional antioxidants

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