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Other(4)
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Changes in volatiles with the application of progressive freeze-concentration to Andes berry (Rubus glaucus Benth)
OtherAbstract: Progressive freeze-concentration was applied to Andes berry (Rubus glaucus Benth) pulp to observe chPalabras claves:Autores:Diana Cristina Mayorga - Morales.Fuentes:googleChemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits
OtherAbstract: The anthocyanin composition of tamarillo (Solanum betaceum Cav., red variety) and Andes berry (RubusPalabras claves:Autores:Diana Cristina Mayorga - Morales.Fuentes:googleColour and flavour changes during osmotic dehydration of fruits
OtherAbstract: Andes berry (Rubus glaucus Benth.) and tamarillo (Solanum betaceum Cav., dark-red strain) fruit werePalabras claves:Autores:Diana Cristina Mayorga - Morales.Fuentes:googleColour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.)
OtherAbstract: Changes in colour and stability of anthocyanins have been evaluated over pH range 2.0–8.7. The studyPalabras claves:Autores:Diana Cristina Mayorga - Morales.Fuentes:google