Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage

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Title
Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage
Authors
Keywords
Sour cherry, Copigmentation, Anthocyanin stability, Polymeric colour, Turbidity, Storage
Journal
FOOD CHEMISTRY
Volume 197, Issue -, Pages 150-160
Publisher
Elsevier BV
Online
2015-10-25
DOI
10.1016/j.foodchem.2015.10.098

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