Effect of pH on the copigmentation of anthocyanins from Cabernet Sauvignon grape extracts with organic acids Efeito do pH na copigmentação de antocianinas do extrato de uvas Cabernet Sauvignon com ácidos orgânicos
Anthocyanins show low-stability when exposed to different food processing conditions. Copigmentation is one of the main reactions contributing to the in vivo color responsible to the stability of anthocyanins. In the aim of holding the red color, copigmentation effect of organic acids (caffeic, feru...
Sábháilte in:
| Príomhchruthaitheoirí: | , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Universidade de São Paulo
2010-02-01
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| Sraith: | Scientia Agricola |
| Ábhair: | |
| Rochtain ar líne: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000100006 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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