Thermal stability of pomegranate juice
- 1 November 1982
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 175 (6) , 410-412
- https://doi.org/10.1007/bf01458925
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Functional Properties of a Food Colorant Prepared from Red CabbageJournal of Food Science, 1981
- THERMOSTABILITY OF RED BEET PIGMENTS (BETANINE AND VULGAXANTHIN–I): INFLUENCE OF pH AND TEMPERATUREJournal of Food Science, 1979
- ANTHOCYANINS OF POMEGRANATE, Punica granatumJournal of Food Science, 1975
- COLOR STABILITY OF BETANINJournal of Food Science, 1974