Heat treatment and microwave applications on homemade sour cherry juice: The effect on anthocyanin content and some physicochemical properties
This study aimed to investigate the effects of different treatments applied on the anthocyanin content and some physicochemical properties of homemade sour cherry juice. Titration acidity, pH, color, total monomeric anthocyanin content, polymeric color, color density, polymeric color ratio, total ph...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2022-01-01
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| coleção: | Current Plant Biology |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2214662822000081 |
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