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Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage
Effects of various sweeteners (sucrose, maltose syrup and honey) on individual anthocyanins, colour and turbidity in sour cherry (SCN) and strawberry nectars (SN) were investigated during 168 and 42 days of storage at 20 °C, respectively. In SCN, major anthocyanin was cyanidin-3-glucosylrutinoside (...
Gardado en:
| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2018
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133868/ https://ncbi.nlm.nih.gov/pubmed/30228434 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3387-4 |
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