Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100–140°C)

Title
Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100–140°C)
Authors
Keywords
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Journal
FOOD RESEARCH INTERNATIONAL
Volume 47, Issue 1, Pages 106-115
Publisher
Elsevier BV
Online
2012-02-21
DOI
10.1016/j.foodres.2012.02.004

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