Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams

Publication details

Journal : Food Chemistry , vol. 316 , 2020

Publisher : Elsevier

International Standard Numbers :
Printed : 0308-8146
Electronic : 1873-7072

Publication type : Academic article

Contributors : Martinsen, Berit Karoline; Aaby, Kjersti; Skrede, Grete

Links :
ARKIV : hdl.handle.net/11250/2647620
DOI : doi.org/10.1016/j.foodchem.202...