Degradation of anthocyanins in sour cherry and pomegranate juices by hydrogen peroxide in the presence of added ascorbic acid

Food Chemistry

Volumn 78, Issue 4, 2002, Pages 499-504

  Özkan, Mehmet ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Anthocyanins; Ascorbic acid; Degradation kinetics; Fruit juices; Hydrogen peroxide

Indexed keywords

ANTHOCYANIN; ASCORBIC ACID; HYDROGEN PEROXIDE;

ARTICLE; CHERRY; DEGRADATION; KINETICS; POMEGRANATE;

LYTHRACEAE; PRUNUS CERASUS;

EID: 0036768488     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00165-6     Document Type: Article

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