Degradation Kinetics of Anthocyanins in Shalgam Beverage
This research was performed to elucidate the effects of temperature on the degradation kinetics of anthocyanins in shalgam beverage. Shalgam beverage was produced according to traditional production method. Then, it was kept at three different temperatures (65°C, 75°C, and 85°C) for 12 hours, and th...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2019-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2259 |
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