Procyanidin Contributions to Haze Formation in Anaerobically Produced Apple Juice-Reference-Cited by-同舟云学术

Procyanidin Contributions to Haze Formation in Anaerobically Produced Apple Juice

Published:1997-09 Issue:6 Volume:30 Page:594-601
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Beveridge T.,Harrison J.E.,Weintraub S.E.

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Structure and composition of apple juice haze;Beveridge;Food Structure,1993

2. Haze and sedimen formation in clarified apple juice and apple wine II: The role of polyvalent cations, polyphenolics and proteins;Heatherbell;Food Technology in New Zealand,1976

3. The chemical nature and precursors of clarified apple juice sediment;Johnson;Journal of Food Science,1968

4. Procyanidins as related to apple juice processing and storage;Johnson;Food Technology,1969

5. The conversion of procyanidins and prodelphinidins to chanin and delphinin;Porter;Phytochemistry,1986

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