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...
Tallennettuna:
| Päätekijät: | , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2009-01-01
|
| Sarja: | Croatian Journal of Food Science and Technology |
| Linkit: | http://hrcak.srce.hr/file/81238 |
| Tagit: |
Ei tageja, Lisää ensimmäinen tagi!
|