Degradation kinetics of anthocyanins in sour cherry depending on the drying temperature

Şleagun Galina; Pavlinciuc Marcela; Golubi Roman

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2024-04-10 12:28

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ŞLEAGUN, Galina, PAVLINCIUC, Marcela, GOLUBI, Roman. Degradation kinetics of anthocyanins in sour cherry depending on the drying temperature. In: Modern Technologies in the Food Industry, Ed. 2, 16-18 octombrie 2014, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2014, pp. 383-388.

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Modern Technologies in the Food Industry 2014

Conferința "Modern Technologies in the Food Industry"
2, Chişinău, Moldova, 16-18 octombrie 2014

Degradation kinetics of anthocyanins in sour cherry depending on the drying temperature

Pag. 383-388

Şleagun Galina, Pavlinciuc Marcela, Golubi Roman

Practical Scientific Institute of Horticulture and Food Technology

Disponibil în IBN: 1 aprilie 2020

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Cuvinte-cheie
kinetics anthocyanin degradation drying cherries weighted product temperature

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