EFFECT OF SOME ANTIOXIDANT FOOD ADDITIVES ON THE DEGRADATION OF CORNELIAN CHERRY ANTHOCYANINS
Anthocyanin rich fruits present a great potential as source of natural food colorants. Their use in the food industry is limited by their low stability. The influence of storage media and addition of three widely used antioxidant food additives, such as citric acid, ascorbic acid and butylated hydr...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Babes-Bolyai University
2020-03-01
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| Serier: | Studia Universitatis Babes-Bolyai Chemia |
| Fag: | |
| Online adgang: | https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/7958 |
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