Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing

出版年份 2016 全文链接

标题

作者

关键词

Blueberry, Hydrothermodynamic, Kinetics, Anthocyanin, Polymeric color, Enzyme

出版物

Volume 171, Issue -, Pages 44-51

出版商

Elsevier BV

发表日期

2015-10-18

DOI

10.1016/j.jfoodeng.2015.10.008

联系作者

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now