COLOR QUALITY OF FROZEN STRAWBERRIES - EFFECT OF ANTHOCYANIN, PH, TOTAL ACIDITY AND ASCORBIC ACID VARIABILITY

被引：77

作者：

WROLSTAD, RE

PUTNAM, TP

VARSEVELD, GW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb00954.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：448 / +

页数：1

共 24 条

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