Degradation kinetics of total anthocyanins and formation of...

Journal of Food Engineering 2016 / 02 Vol. 171

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

Martynenko, Alex, Chen, Yougui
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Volume:
171
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2015.10.008
Date:
February, 2016
File:
PDF, 636 KB
english, 2016
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