AGRIS - International System for Agricultural Science and Technology

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

2019

Sonar, Chandrashekhar R | Rasco, Barbara | Tang, Juming | Sablani, Shyam S.


Bibliographic information
Journal of the science of food and agriculture
Volume 99 Issue 13 Pagination 5934 - 5945 ISSN 0022-5142
Publisher
John Wiley & Sons, Ltd.
Other Subjects
Betalains; Storage temperature; Cabbage; Beets
Language
English
Note
Journal article
Type
Text; Journal Article

2024-02-28
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org