Kinetic and Thermodynamic Parameters for Degradation of Anthocyanins from Red Currant and Sour Cherry Juices by Hydrogen Peroxide in the Presence of Cu(II)
Chemia Naissensis Volume 2, No.1 (2019) (стр. 76-95) АУТОР(И) / AUTHOR(S): Jovana Lj. Pavlović, Milan N. Mitić, Sonja M. Janković Е-АДРЕСА / E-MAIL: jovanapavlovic@ymail.com Download Full Pdf DOI: 10.46793 САЖЕТАК / ABSTRACT: The kinetics of anthocyanins degradation in the…
