Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage
The study aimed to assess the impact of incorporating five co-pigments (gallic acid, quercetin, rutin, catechin, and epigallocatechin gallate (EGCG)) on the color stability of blue honeysuckle juice (BHJ). Additionally, it sought to determine the influence of varying proportions of anthocyanins in a...
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| Huvudupphov: | , , , , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
Elsevier
2024-12-01
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| Serie: | Food Chemistry: X |
| Ämnen: | |
| Länkar: | http://www.sciencedirect.com/science/article/pii/S2590157524007363 |
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