The a* values of the juices during both heat treatment and four months storage ( Table 3 ) showed a general decreasing trend while b* values presented an increasing trend (decrease in redness and blueness), probably as a result of the anthocyanin losses resulting from the degradative processes.
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Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (<i>Malus domestica</i>) and Black Chokeberry (<i>Aronia melanocarpa</i>) Juice Blends.
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