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Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
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Colour and stability assessment of blue ferric anthocyanin chelates in liquid pectin-stabilised model systems

M Buchweitz1, J Brauch, R Carle

  • 1Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D-70599 Stuttgart, Germany.

Food Chemistry
|February 16, 2013
PubMed

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