Stability of anthocyanins in berry jams, marmalades and powders during industrial processing - Hellström, Jarkko K.; Mattila, Pirjo H. (fi, 2008)
Keywords: Re; marmeladit; jauheet; pysyvyys; prosessointi; antosyaanit; polyfenolit; marjat; marjavalmisteet; hillot; valmistus; pysyvyys; soft fruits; fruit products; jams; marmalades; powders; processing; anthocyanins; polyphenols; stability; berries