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Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage.
Dobson, Gary; McDougall, Gordon J; Stewart, Derek; Cubero, Miguel Ángel; Karjalainen, Reijo O.
Afiliação
  • Dobson G; Environmental and Biochemical Sciences Group, The James Hutton Inst, Invergowrie, Dundee, DD2 5DA, United Kingdom.
  • McDougall GJ; Environmental and Biochemical Sciences Group, The James Hutton Inst, Invergowrie, Dundee, DD2 5DA, United Kingdom.
  • Stewart D; Environmental and Biochemical Sciences Group, The James Hutton Inst, Invergowrie, Dundee, DD2 5DA, United Kingdom.
  • Cubero MÁ; NIBIO, Norwegian Inst. of Bioeconomy Research, Pb115, NO-1431 Ås, Norway.
  • Karjalainen RO; Indulleida, S.A., Ctra. N-230, Km. 12, 25125 Alguaire (Lleida), Spain.
J Food Sci ; 82(1): 44-52, 2017 Jan.
Article em En | MEDLINE | ID: mdl-27918614
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Bebidas / Ribes / Pasteurização / Frutas / Antocianinas Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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XML
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Bebidas / Ribes / Pasteurização / Frutas / Antocianinas Idioma: En Ano de publicação: 2017 Tipo de documento: Article