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

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https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025808
Contributor : Manuel Dornier Connect in order to contact the contributor
Submitted on : Tuesday, February 19, 2019 - 6:56:02 PM
Last modification on : Friday, January 21, 2022 - 11:20:18 AM

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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, American Chemical Society, 2010, 58 (4), pp.2314-2322. ⟨10.1021/jf902381e⟩. ⟨hal-02025808⟩

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