Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C)

标题
Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C)
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 4, Pages 2314-2322
出版商
American Chemical Society (ACS)
发表日期
2010-01-28
DOI
10.1021/jf902381e

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