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

Nadiarid Jiménez Philippe Bohuon 1 Janice Lima Manuel Dornier 1 Fabrice Vaillant 1 Ana Mercedes Pérez
1 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité
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Journal articles
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https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025808
Contributor : Manuel Dornier <>
Submitted on : Tuesday, February 19, 2019 - 6:56:02 PM
Last modification on : Wednesday, April 3, 2019 - 11:37:01 AM

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  • HAL Id : hal-02025808, version 1

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AGROPOLIS | CIRAD | BA | UNIV-MONTPELLIER | UNIV-AVIGNON

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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. ⟨hal-02025808⟩

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