Pink discoloration of canned pears: impact of hot acidic degradation of procyanidins and procyanidin/cell wall interactions. - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Poster Year : 2012

Pink discoloration of canned pears: impact of hot acidic degradation of procyanidins and procyanidin/cell wall interactions.

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Food engineering Chemical and Process Engineering Life Sciences [q-bio]

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https://hal.inrae.fr/hal-02745182

Submitted on : Wednesday, June 3, 2020-8:24:21 AM

Last modification on : Wednesday, May 31, 2023-8:13:43 PM

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hal-02745182 , version 1 (03-06-2020)

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  • HAL Id : hal-02745182 , version 1
  • PRODINRA : 350091

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Carine Le Bourvellec-Samour, Barbara Gouble, Sylvie Bureau, Yves Plé, Michele Loonis, et al.. Pink discoloration of canned pears: impact of hot acidic degradation of procyanidins and procyanidin/cell wall interactions.. XXVIth International Conference on Polyphenols, 2012, Florence, Italy. 2012. ⟨hal-02745182⟩

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