Stability of bioactive compounds and color of gilaburu (Viburnum opulus L.) juice during heating
Food Science and Technology International
Published online on December 30, 2025
Abstract
Food Science and Technology International, Ahead of Print.
It was aimed to investigate the effect of heating on color degradation and bioactive compounds, of gilaburu juice at 70, 80 and 90 °C for 540, 390 and 180 min, respectively. The results obtained for theL*,a*,b* andh° parameters, degradation of total ...
It was aimed to investigate the effect of heating on color degradation and bioactive compounds, of gilaburu juice at 70, 80 and 90 °C for 540, 390 and 180 min, respectively. The results obtained for theL*,a*,b* andh° parameters, degradation of total ...