Selection of Suitable Variety and Quality Evaluation for Prepared Mulberry Fruit Soft Drinks

Author:

Kim Hyun Bok,Go Eun Ji,Seok Young Seek,Ryu Byeong Ryeol,Gim Gyeong Ju,Shin Ye Rim,Lee Ji Young,Lee Hyun Tai,Lim Jung Dae

Funder

Rural Development Administration

Publisher

The Korean Society of Medicinal Crop Science

Subject

Plant Science,Pharmaceutical Science,Agronomy and Crop Science,Biochemistry, Genetics and Molecular Biology (miscellaneous)

Reference67 articles.

1. N and de Freitas V. (2009). Anthocyanins as food colorants. Anthocyanins-Biosynthesis, functions and applications. In Winefield et al. (eds.). Springer. New York. NY, USA. p.108-167.

2. Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

3. Amoth MC. (1980). The chemical analysis of sugars and acid of guava juice from variety grown in Kenya. Master thesis. University of Nairobi. 47-69.

4. The Stability and Shelf Life of Fruit Juices and Soft Drinks

5. Association of Official Analytical Chemists(AOAC). (1990). Vitamin C (ascorbic acid), 2, 6-dichloroindophenol titrimetric method. Association of Official Methods of Analysis. Arlington. VI, USA. 1058-1059.

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