Determination of Authenticity of Fruit J
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GarcΔ±ia-Viguera, Cristina; Zafrilla, Pilar; TomΓ‘s-BarberΓ‘n, Francisco A
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Article
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1997
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John Wiley and Sons
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English
β 248 KB
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A HPLC technique for the analysis of anthocyanins from various fruit jams is described and used to monitor the stability of anthocyanins during processing. Commercial jams made from strawberry, blackberry, raspberry, blueberry, blackcurrant and cherry were studied. Each product had a distinctive ant