Influence of different pectins, process and storage...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2013 / 7 Vol. 52; Iss. 2

Influence of different pectins, process and storage conditions on anthocyanin and colour retention in strawberry jams and spreads

Holzwarth, Melanie, Korhummel, Sabine, Siekmann, Therese, Carle, Reinhold, Kammerer, Dietmar R.
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Volume:
52
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2012.05.020
Date:
July, 2013
File:
PDF, 607 KB
english, 2013
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