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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书目信息
页码
pp. 19-23
其它主题
Arandano; Fruit; Yugoslavia/ concentracion; Jus de fruit; Yougoslavie/ concentration; Fruto
语言
注释
5 tables; 5 ref. Summary (En)
类型
Summary
1991-08-15
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