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Maximising the stability of anthocyanins and the physicoche..:
Remini-Sahraoui, Yasmine
;
Remini, Hocine
;
Dahmoune, Farid
...
Innovative Food Science & Emerging Technologies. 95 (2024) - p. 103724 , 2024
Link:
https://doi.org/10.1016/j.ifset.2024.103724
RT Journal T1
Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2024.103724&Exemplar=1&LAN=DE A1 Remini-Sahraoui, Yasmine A1 Remini, Hocine A1 Dahmoune, Farid A1 Dairi, Sofiane A1 Aoun, Omar A1 Belbahi, Amine A1 Oukhmanou-Bensidhoum, Sonia A1 Kadri, Nabil A1 Madani, Khodir PB Elsevier BV YR 2024 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 95 SP 103724 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2024.103724 DO https://doi.org/10.1016/j.ifset.2024.103724 SF ELIB - SuUB Bremen
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