Degradation of anthocyanins from blood orange juices
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2000.00330.x/fullpdf
Reference23 articles.
1. Identification of Some Phenolic Compounds in Bilberry Juice Vaccinium myrtillus
2. Strawberry juice colour: The effect of some processing variables on the stability of anthocyanins
3. Kinetics of Malvidin-3-Glucoside Condensation in Wine Model Systems
4. Anthocyanin Degradation in the Presence of Furfural and 5-Hydroxymethylfurfural
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