Kinetik des thermischen Abbaues der Anthocyane Pelargonidin‐3‐Glucosid und Cyanidin‐3‐Glucosid
- 1 January 1975
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 19 (8) , 629-633
- https://doi.org/10.1002/food.19750190803
Abstract
No abstract availableKeywords
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- PARTICIPATION OF ASCORBIC ACID IN THE DESTRUCTION OF ANTHOCYANIN IN STRAWBERRY JUICE AND MODEL SYSTEMSaJournal of Food Science, 1953
- THE KINETICS OF THE OXIDATION OF STRAWBERRY ANTHOCYANIN BY HYDROGEN PEROXIDEaJournal of Food Science, 1952