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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 (...
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| 發表在: | J Food Sci Technol |
|---|---|
| Main Authors: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2018
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| 主題: | |
| 在線閱讀: | 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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