Copigmentation effect of phenolic compounds on red currant juice anthocyanins during storage
Copigmentation has been suggested as a main colour stabilising mechanism in plants protecting the coloured flavylium cation from the nucleophilic attack by the water molecule. In this study influence of phenolic compounds addition (catechol, 4-methyl catechol, (+)-catechin and gallic acid) on stabil...
में बचाया:
| मुख्य लेखकों: | , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2009-01-01
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| श्रृंखला: | Croatian Journal of Food Science and Technology |
| ऑनलाइन पहुंच: | http://hrcak.srce.hr/file/81238 |
| टैग: |
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
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