Comparison of Keeping Quality between Pressure-processed Jam and Heat-processed Jam: Changes in Flavor Components, Hue, and Nutrients during Storage
- 1 January 1994
- journal article
- Published by Taylor & Francis in Bioscience, Biotechnology, and Biochemistry
- Vol. 58 (8) , 1386-1391
- https://doi.org/10.1271/bbb.58.1386
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- The Breakdown of Strawberry Anthocyanin Pigment by Ascorbic Acid.NIPPON SHOKUHIN KOGYO GAKKAISHI, 1964