Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature

Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature

The aim of this study was to characterize in detail 25 sour cherry cultivars and provide data on their industrial processing into high-quality sour cherry cloudy juices (ScCJ). Anthocyanin composition was identified and quantified by LC-PDA-ESI-MS QTof, UPLC-PDA. Kinetic degradation (k × 10...

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Bibliographic Details
Main Authors: Aneta Wojdyło, Paulina Nowicka, Mirosława Teleszko
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Processes
Subjects:
<i>Prunus cerasus</i> L.
cloudy juices
LC-PDA-ESI-MS QTof
stability
anthocyanins
half-life periods
color
Online Access:https://www.mdpi.com/2227-9717/7/6/367

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