Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices
Abstract: Elderberry (Sambucus nigra L.) is considered an interesting fruit as food ingredient, due to its high content of anthocyanins that give products an attractive red colour. OBJECTIVE: The aim of present study was to evaluate the kinetics of elderberry monomeric anthocyanin (MAcy) and colour...
Guardado en:
| Autores principales: | Busso Casati, Carolina, Baeza, Rosa, Sánchez, Virginia See "Sánchez, Virginia Estela", Catalano, Alejandra, López, Paula, Zamora, María Clara |
|---|---|
| Otros Autores: | Universidad Católica Argentina (Buenos Aires). Facultad de Ciencias Agrarias |
| Formato: | Artículo |
| Lenguaje: | Español |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/5470 |
| Aporte de: |
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