Journal article

How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: Effect of juice processing on bayberry anthocyanins and polyphenolics

ZX Fang, M Zhang, YF Sun, JC Sun

Journal of Agricultural and Food Chemistry | AMER CHEMICAL SOC | Published : 2006

DOI: 10.1021/jf051943o

University of Melbourne Researchers

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67Web of Science
69Scopus

Keywords

Maillard Reaction
So2
Food Handling
Antioxidant Capacity
Physical Sciences
Food Science & Technology
Humans
Sensation
Polyphenols
Blanching
Phenolics
Beverages
Chemistry, Applied
Fresh
Life Sciences & Biomedicine
Blueberries
Myrica Rubra Sieb. Et Zucc.
Phenols
Polyphenolics
Color
Flavonoids
Agriculture
Radical Scavenging Activity
Science & Technology
Haze
Apple
Pulp Pasteurization
Fruit
Myrica
Bayberry
Agriculture, Multidisciplinary
Anthocyanins
Oxidase
Storage
Chemistry
Juice Processing
Stability