Degradation kinetics of pigment, colour and stability of...

International Journal of Food Science & Technology 2011 Vol. 46; Iss. 12

Degradation kinetics of pigment, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources

José Antonio Hernández-Herrero, María José Frutos
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Volume:
46
Year:
2011
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.2011.02780.x
File:
PDF, 971 KB
english, 2011
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