Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams
Berit Karoline Martinsen, Kjersti Aaby, Grete Skrede
Topics & Concepts
JAMSBlowing a raspberryAscorbic acidChemistryFood scienceHorticultureBiologyPhytochemicals and Antioxidant ActivitiesBotanical Research and ApplicationsPostharvest Quality and Shelf Life Management