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Inverse methods to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating

Greiby, Ibrahim2013

… be sourced from inexpensive byproducts, such as cherry pomace. The most common method of using the byproduct is to add it as an ingredient to foods that are thermally processed. To design these processes, the kinetics of ACY degradation must be known as a function of time, temperature, and …

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