Effects of juice matrix and pasteurization on stability of black currant anthocyanins during storage.

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Keywords

@article{a46734804a1644e5bcece828d18aad3a,

title = "Effects of juice matrix and pasteurization on stability of black currant anthocyanins during storage.",

keywords = "Anthocyanins, Blackcurrants, Fruit juice, Polyphenols, Storage",

author = "G. Dobson and G.J. McDougall and D. Stewart and M.A. Cubero and R.O. Karjalainen",

year = "2017",

month = jan,

day = "21",

doi = "10.1111/1750-3841.13575",

language = "English",

volume = "82",

pages = "44--52",

journal = "Journal of Food Science",

}

TY - JOUR

T1 - Effects of juice matrix and pasteurization on stability of black currant anthocyanins during storage.

AU - Dobson, G.

AU - McDougall, G.J.

AU - Stewart, D.

AU - Cubero, M.A.

AU - Karjalainen, R.O.

PY - 2017/1/21

Y1 - 2017/1/21

KW - Anthocyanins

KW - Blackcurrants

KW - Fruit juice

KW - Polyphenols

KW - Storage

U2 - 10.1111/1750-3841.13575

DO - 10.1111/1750-3841.13575

M3 - Article

VL - 82

SP - 44

EP - 52

JO - Journal of Food Science

JF - Journal of Food Science

ER -