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Degradation kinetics of anthocyanins from sour cherry, pomegranate, and strawberry juices by hydrogen peroxide 

Özkan, Mehmet; Yemenicioğlu, Ahmet; Asefi, N.; Cemeroǧlu, Bekir (Wiley-Blackwell, 2002-03)
Degradations were studied at different hydrogen peroxide (H2O2] concentrations (9.31 to 27.92 mmol. L-1] over a range of 10 ° to 30 °C. Degradation of anthocyanins by H2O2 was described by first-order function. Comparison ...



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AuthorAsefi, N. (1)Cemeroǧlu, Bekir (1)Yemenicioğlu, Ahmet (1)Özkan, Mehmet (1)SubjectAnthocyanins (1)Degradation (1)
Fruit juices (1)
Hydrogen peroxide (1)
Kinetics (1)
... View MorePublication Typearticle (1)Languageeng (1)Publication CategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı (1)Access Type
info:eu-repo/semantics/openAccess (1)
Date Issued2002 (1)Full TextYes (1)

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