Anthocyanin and ascorbic acid degradation in sonicated strawberry juice

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 21, 2008, Pages 10071-10077

  Tiwari, B K ^a   O'Donnell, C P ^a   Patras, A ^a,b   Cullen, P J ^c  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^c DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Anthocyanin; Ascorbic acid; Color degradation; Sonication; Strawberry juice

Indexed keywords

FRAGARIA X ANANASSA;

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID;

ARTICLE; BEVERAGE; BIOLOGICAL MODEL; CHEMISTRY; FRUIT; STRAWBERRY; ULTRASOUND;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; FRAGARIA; FRUIT; MODELS, BIOLOGICAL; SONICATION;

EID: 55049094456     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801824v     Document Type: Article

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