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Effects of juice matrix and pasteurization on stability of black currant anthocyanins during storage

TitleEffects of juice matrix and pasteurization on stability of black currant anthocyanins during storage
Publication TypeJournal Article
Year of Publication2017
AuthorsDobson G, McDougall GJ, Stewart D, Cubero MA, Karjalainen RO
JournalJournal of Food Science
Volume82
Pagination44-52

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The James Hutton Research Institute is the result of the merger in April 2011 of MLURI and SCRI. This merger formed a new powerhouse for research into food, land use, and climate change.