STABILITY OF ANTHOCYANINS IN THE SKIN OF STARKRIMSON APPLES STORED UNPACKAGED, UNDER HEAT SHRINKABLE WRAP AND IN-PACKAGE MODIFIED ATMOSPHERE

被引：16

作者：

LIN, TY

KOEHLER, PE

SHEWFELT, RL

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI & TECHNOL,GRIFFIN,GA 30223

[2] UNIV GEORGIA,DEPT FOOD SCI & TECHNOL,ATHENS,GA 30602

来源：

关键词：

D O I：

10.1111/j.1365-2621.1989.tb03093.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：405 / 407

页数：3

共 13 条

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[6]

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[7]

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[8]

MAPSON LW, 1966, J FOOD TECHNOL, V1, P215

[9]

PUMALA R, 1984, P INT C CONTROLLED A, P157

[10] APPLE ANTHOCYANINS - IDENTIFICATION OF CYANIDIN-7-ARABINOSIDE [J].

SUN, BH ;

FRANCIS, FJ .