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⟩