Betalain stability and degradation--structural and chromatic aspects

By Kirsten M. Herbach, F. Stintzing, R. Carle. 2006

573 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/e730f12edb89fae2d3fc6180b7fe18a8da78bc37

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Carle
2. F. Stintzing
3. Markus Mosshammer
4. K. Gould

Citations in the corpus

• Cactus Pear Fruits (Opuntia spp.): A Review of Processing Technologies and Current Uses ♦ (2006, background): “, 2005) and temperature can be regarded the most crucial factor on betalain stability both during food processing and storage (Herbach et al., 2006).”