Degradation kinetics of anthocyanins from sour cherry, pomegranate, and strawberry juices by hydrogen peroxide

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 525-529

  Ozkan M ^b   Yemenicioglu, A ^a   Asefi, N ^b   Cemeroglu, B ^b  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

Anthocyanins; Degradation; Fruit juices; Hydrogen peroxide; Kinetics

Indexed keywords

FRAGARIA X ANANASSA; LYTHRACEAE; PRUNUS CERASUS;

EID: 0036216041     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10631.x     Document Type: Article

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