Stabilization of Red Beet Pigments with Isoascorbic Acid
- 1 September 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (5) , 1616-1617
- https://doi.org/10.1111/j.1365-2621.1981.tb04233.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- The stability properties of golden beet and red beet pigments: Influence of pH, temperature, and some stabilizersZeitschrift für Lebensmittel-Untersuchung und Forschung, 1978
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- Food Antioxidants, Biochemistry of Erythorbic Acid. Human Blood Levels and Urinary Excretion of Ascorbic and Erythorbic AcidsJournal of Agricultural and Food Chemistry, 1959
- d-Isoascorbic Acid as an Antioxidant.Industrial & Engineering Chemistry, 1945