Comparison of the kinetics of monomeric anthocyanins loss and colour changes in thermally treated Blackcurrant, Maqui Berry and Blueberry pulps from Argentina-Reference-Cited by-同舟云学术

Comparison of the kinetics of monomeric anthocyanins loss and colour changes in thermally treated Blackcurrant, Maqui Berry and Blueberry pulps from Argentina

Published:2017-05-26 Issue:2 Volume:7 Page:85-96
ISSN:1878-5093
Container-title:Journal of Berry Research
language:
Short-container-title:JBR

Author:

Busso Casati Carolina,Baeza Rosa,Sánchez Virginia

Publisher

IOS Press

Subject

Horticulture,Plant Science,Soil Science,Agronomy and Crop Science,Biochemistry,Food Science

Reference46 articles.

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