Effects and thermodynamics of copigments on anthocyanins in strawberry juice under different thermal sterilization conditions
As a product with high economic value and commodity value, strawberry juice is easy to fade during processing and storage. To mitigate color degradation in strawberry juice, citric acid, and tannic acid were evaluated as copigments during thermal processing. Both compounds demonstrated significant c...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis Group
2025-12-01
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| coleção: | CyTA - Journal of Food |
| Assuntos: | |
| Acesso em linha: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2544934 |
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