Color stability of fruit yogurt during storage

Journal of Food Science and Technology

Volumn 56, Issue 4, 2019, Pages 1997-2009

  Ścibisz, Iwona ^a   Ziarno, Małgorzata ^a   Mitek, Marta ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Anthocyanin; Blueberry; Color; Sour cherry; Strawberry; Yogurt

Indexed keywords

BLENDING; COLOR; DAIRY PRODUCTS; DEGRADATION; FLAVONOIDS; FOOD STORAGE; FRUITS;

ANTHOCYANIN CONTENT; BLUEBERRY; CONCOMITANT DECREASE; DEGRADATION RATE; PIGMENT DEGRADATION; SOUR CHERRY; STRAWBERRY; YOGURT;

ANTHOCYANINS;

EID: 85063235078     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-019-03668-y     Document Type: Article

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