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The effect of temperature on the degradation of anthocyanins in juçara and "Italia" grape extracts was determined between 50 and 90°C. For both species, thermal degradation followed a first-order kinetic model. The decimal reduction time decreased with increasing temperature, and dependence on the thermodegradable factor was lower at higher temperatures.(More)
Please cite this article in press as: Peron, D. V., et al. Corrigendum to ‘‘Thermal degradation kinetics of anthocyanins extracted from juçara (Euterp Martius) and ‘‘Italia” grapes (Vitis vinifera L.), and the effect of heating on the antioxidant capacity” [Food Chem. 232 (2017) 836–840]. Food Ch (2017), http://dx.doi.org/10.1016/j.foodchem.2017.05.091 D.V.(More)
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