Effect of Storage Temperature on the Stability of Anthocyanins of a Fermented Black Carrot (Daucus carota var. L.) Beverage: Shalgam-Reference-Cited by-同舟云学术

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Effect of Storage Temperature on the Stability of Anthocyanins of a Fermented Black Carrot (Daucus carota var. L.) Beverage: Shalgam

Published:2004-05-15 Issue:12 Volume:52 Page:3807-3813
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Turker Nuzhet¹,Aksay Salih¹,Ekiz H. İbrahim¹

Affiliation:

1. Department of Food Engineering, University of Mersin, 33342 Çiftlikköy, Mersin, Turkey

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049863s

Reference36 articles.

1. Acylated anthocyanins from edible sources and their applications in food systems

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