THERMAL DEGRADATION OF BLACK RASPBERRY ANTHOCYANIN PIGMENTS IN MODEL SYSTEMS

被引：74

作者：

DARAVINGAS, G

CAIN, RF

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1968.tb01338.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：138 / +

页数：1

共 16 条

DARAVING.G ;

CAIN, RF .

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[3]

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[4]

HARIB AT, 1956, P AM SOC HORTIC SCI, V68, P482

[5]

LAMORT C, 1959, REV FERMENTATIONS IN, V13, P153

[6]

LAMORT C, 1959, REV FERMENTATIONS IN, V14, P70

[7]

LEE FA, 1950, 743 AGR EXP STAT B

[8]

LUKTON A, 1956, FOOD TECHNOL-CHICAGO, V10, P427

[9]

MARKAKIS PERICLES, 1957, FOOD RES, V22, P117

[10] EFFECTS OF CARBOHYDRATES AND OTHER FACTORS ON STRAWBERRY PRODUCTS [J].

MESCHTER, EE .