Changes in the Polyphenols of Red Fruits During Heat Processing: The Kinetics and Mechanism of Anthocyanin Degradation

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University of Reading, Department of Food Science, 1972 - Anthocyanins - 186 pages

Bibliographic information

TitleChanges in the Polyphenols of Red Fruits During Heat Processing: The Kinetics and Mechanism of Anthocyanin Degradation
Issue 22 of Technical bulletin (Campden Food Preservation Research Association)
AuthorJohn Brian Adams
ContributorsCampden Food Preservation Research Association, University of Reading. Department of Food Science
PublisherUniversity of Reading, Department of Food Science, 1972
Length186 pages
  
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