Influence of Sugar on Anthocyanin Pigment Stability in Frozen Strawberries
- 30 June 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (4) , 1064-1065
- https://doi.org/10.1111/j.1365-2621.1990.tb01598.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Influence of Fruit Composition, Maturity and Mold Contamination on the Color and Appearance of Strawberry WineJournal of Food Science, 1985
- Kinetic studies on strawberry anthocyanin hydrolysis by a thermostable anthocyanin-β-glycosidase from Aspergillus nigerFood Chemistry, 1985
- The polymeric nature of wine pigmentsPhytochemistry, 1971