Degradation kinetics of pigment, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources
Article first published online: 20 SEP 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 46, Issue 12, pages 2550–2557, December 2011
How to Cite
Hernández-Herrero, J. A. and Frutos, M. J. (2011), Degradation kinetics of pigment, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources. International Journal of Food Science & Technology, 46: 2550–2557. doi: 10.1111/j.1365-2621.2011.02780.x
- Issue published online: 14 NOV 2011
- Article first published online: 20 SEP 2011
- (Received 18 April 2011; Accepted in revised form 1 August 2011)
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