Anthocyanin and colour evolution in naturally black table olives during anaerobic processing

LWT

Volumn 38, Issue 4, 2005, Pages 425-429

  Piga, A ^a   Del Caro, A ^a   Pinna, I ^a   Agabbio, M ^a  

^a UNIVERSITY OF SASSARI   (Italy)

Author keywords

Anthocyanins; Colour; Processing; Table olives

Indexed keywords

ANAEROBIC DIGESTION; COLOR; DYES; PARAMETER ESTIMATION; PIGMENTS; REACTION KINETICS;

ANTHOCYANIN; BLACK OLIVES; COLOR EVOLUTION; ZERO-ORDER KINETICS;

FOOD PRODUCTS;

OLEACEAE;

EID: 12344281485     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.06.011     Document Type: Article

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