Effect of non-isothermal processing and moisture content on the anthocyanin degradation and colour kinetics of cherry pomace
Article first published online: 27 DEC 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 5, pages 992–998, May 2013
How to Cite
Greiby, I., Siddiq, M., Dolan, K. D. and Kelkar, S. (2013), Effect of non-isothermal processing and moisture content on the anthocyanin degradation and colour kinetics of cherry pomace. International Journal of Food Science & Technology, 48: 992–998. doi: 10.1111/ijfs.12051
- Issue published online: 12 APR 2013
- Article first published online: 27 DEC 2012
- Manuscript Accepted: 19 OCT 2012
- Manuscript Received: 4 JUL 2012
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