HIGHLIGHTS
- who: Annette Wagner from the Department of Beverage Research, Chair Analysis, , Germany have published the article: Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies, in the Journal: (JOURNAL)
- what: Statistics This work compared blackcurrant juices produced by the three aforementioned pressing systems in two technological replicates per year in two separate years (n=2 per year, n=4 in total).
- how: After production the authors investigated the retention of various oxidation-sensitive constituents including anthocyanins as well as of other compounds relevant for juice . . .
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