Thermal Degradation Kinetics of Prickly‐Pear‐Fruit Red Pigment
- 1 March 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (2) , 485-486
- https://doi.org/10.1111/j.1365-2621.1987.tb06646.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- STABILITY OF PHYTOLACCANIN, BETANIN AND FD&C RED #2 IN DESSERT GELSJournal of Food Science, 1979
- BETANINE STABILITY IN BUFFERED SOLUTIONS CONTAINING ORGANIC ACIDS, METAL CATIONS, ANTIOXIDANTS, OR SEQUESTRANTSJournal of Food Science, 1979
- Thermal kinetic degradation of betanin and betalamic acidJournal of Agricultural and Food Chemistry, 1978
- The betacyanins and their distributionPhytochemistry, 1963