Comparative Study of Fresh and Fermented Bilberry Juices-State and Modification of the Coloring Pigments

ABSTRACT Rapid and direct methods for the determination of the coloring pigments were applied to fresh and fermented bilberry juices–Vaccinium myrtillius–as well as to their fractionation products isolated by preparative column chromatography. These methods were: bisulfite de‐colorization, chromatic...

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Veröffentlicht in:	Journal of food science 1990-01, Vol.55 (1), p.164-166
Hauptverfasser:	AZAR, M., VERETTE, E., BRUN, S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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