Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C) - Institut Agro Montpellier Access content directly
Journal Articles Journal of Agricultural and Food Chemistry Year : 2010

Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C)

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hal-02025808 , version 1 (19-02-2019)

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Nadiarid Jiménez, Philippe Bohuon, Janice Lima, Manuel Dornier, Fabrice Vaillant, et al.. Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C). Journal of Agricultural and Food Chemistry, 2010, 58 (4), pp.2314-2322. ⟨10.1021/jf902381e⟩. ⟨hal-02025808⟩
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