Effects of temperature, solid content and pH on the stability of black carrot anthocyanins
Year: 2006
Type: article
Source: Food Chemistry
Authors: Ayşegül Kırca, Mehmet Özkan, Bekir Cemeroğlu
Institutions: Çanakkale Onsekiz Mart Üniversitesi, Ankara University
Language: English
Subfield: Biochemistry (medical)
Field: Medicine
Domain: Health Sciences
Open Access status: closed
OpenAlex ID: W1991817591