Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation
| Autor: | Remini-Sahraoui, Yasmine, Remini, Hocine, Dahmoune, Farid, Dairi, Sofiane, Aoun, Omar, Belbahi, Amine, Oukhmanou-Bensidhoum, Sonia, Kadri, Nabil, Madani, Khodir |
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| Zdroj: | In Innovative Food Science and Emerging Technologies July 2024 95 |
| Databáze: | ScienceDirect |
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