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Program of Study: Food Science
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Subject: Anthocyanins
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Electronic Theses & Dissertations
5
Material Type
Theses
5
Language
English
5
Copyright Status
In Copyright
5
Subject
Carbonated beverages
1
Cherry
2
Coloring matter in food
1
Frozen fruit
1
Phenol oxidase
2
Sulfur dioxide
1
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The effect of sulfur dioxide on the degradation of the tart cherry anthocyanin by tyrosinase
Goodman, Louis Paul
Text (1963)
Part of
Electronic Theses & Dissertations
The application of anthocyanins as colorants for maraschino type cherries
McLellan, Mark Richard
Text (1978)
Part of
Electronic Theses & Dissertations
The degradation of a cherry anthocyanin by tyrosinase
Peng, Chung-yen
Text (1962)
Part of
Electronic Theses & Dissertations
Recovery of anthocyanin pigment from fermented red grape skins and its stability in a carbonated beverage
Palamidis, Nickolas John
Text (1974)
Part of
Electronic Theses & Dissertations
The effect of blanching on the stability of anthocyanins in frozen tart cherries
Siegel, Alvin
Text (1970)
Part of
Electronic Theses & Dissertations
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