Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices
Titel:
Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices
Auteur:
Torreggiani, D. Forni, E. Guercilena, I. Maestrelli, A. Bertolo, G. Archer, G.P. Kennedy, C.J. Bone, S. Blond, G. Contreras-Lopez, E. Champion, D.