Luke
 

Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – Effect of storage on degradation kinetics, color stability and sensory properties

Tietueen suppeat tiedot
dc.contributor.authorYang, Wei
dc.contributor.authorKaimainen, Mika
dc.contributor.authorJärvenpää, Eila
dc.contributor.authorSandell, Mari
dc.contributor.authorHuopalahti, Rainer
dc.contributor.authorYang, Baoru
dc.contributor.authorLaaksonen, Oskar
dc.contributor.departmentid4100211310
dc.contributor.orcidhttps://orcid.org/0000-0002-4008-841X
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2021-05-24T08:37:44Z
dc.date.accessioned2025-05-27T20:26:05Z
dc.date.available2021-05-24T08:37:44Z
dc.date.issued2021
dc.description.vuosik2021
dc.format.bitstreamfalse
dc.format.pagerange10 p.
dc.identifier.olddbid490075
dc.identifier.oldhandle10024/547530
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/10053
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline415
dc.okm.discipline116
dc.okm.internationalcopublicationon
dc.okm.openaccess0 = Ei vastausta
dc.okm.selfarchivedei
dc.publisherApplied Science Publishers.
dc.relation.articlenumber128995
dc.relation.doi10.1016/j.foodchem.2020.128995
dc.relation.ispartofseriesFood chemistry
dc.relation.issn0308-8146
dc.relation.issn1873-7072
dc.relation.volume348
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/547530
dc.subject.ysoCIELab
dc.subject.ysoConsumer acceptance
dc.subject.ysoJuice matrix
dc.subject.ysoSpray dried
dc.subject.ysoStorage stability
dc.tehOHFO-Kierto-3
dc.titleRed beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – Effect of storage on degradation kinetics, color stability and sensory properties
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

Tiedostot

Kokoelmat

Julkaisut