The influence of extraction and concentration upon stability of anthocyanins
1987
Zaric, J. (Poljoprivredni fakultet, Sarajevo (Yugoslavia)) | Savic, M. | Uljarevic, M.
The following has been established in this work: Fresh blueberries are more suitable for the extraction and concentration of anthocyanins than juice; Freshly squeezed juice contains 49.98% less colour pigments than blueberries; Differences in the content of total anthocyanins in extracts, concentrated at the same temperatures, of different sources, are highly significant.
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