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Food Research International (Ottawa, Ont.)|October 2, 2017
Influence of fruit juice processing on anthocyanin stabilityFabian Weber, Lena Rebecca LarsenJournal of Agricultural and Food Chemistry|July 31, 2019
Interactions of Anthocyanins with Pectin and Pectin Fragments in Model SolutionsLena Rebecca Larsen, Julia Buerschaper, Andreas Schieber, et al.Ultrasonics Sonochemistry|January 26, 2021
Effects of ultrasound on the enzymatic degradation of pectinLena Rebecca Larsen, Judith van der Weem, Rita Caspers-Weiffenbach, et al.Pageof 1