Colour, sugars and HMF evolution during thermal treatment of apple juice;Evolución del color, azúcares y HMF en el tratamiento térmico de zumo de manzana

Food Science and Technology International

Volumn 2, Issue 2, 1996, Pages 101-110

  Garza, S ^a   Giner, J ^a   Martin O ^a   Costa, E ^a   Ibarz, A ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

apple juice; colour; hydroxymetil furfural; kinetics; non enzymatic browning; sugars; thermal treatment

Indexed keywords

EID: 0030541825     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329600200207     Document Type: Article

References (28)

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