Structural Characterization and Stability Evaluation of Melanin from <i>Liquidambar formosana</i> Hance Leaves: A Potential Natural Pigment for Food Applications
In this study, purified <i>Liquidambar formosana</i> Hance melanin (P-LHM) was structurally characterized and evaluated for stability. The yield of P-LHM was approximately 3.47%. Analytical results revealed P-LHM is a melanin-rich complex where eumelanin and pheomelanin polymers are intimately assoc...
Gorde:
| Egile Nagusiak: | , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI AG
2026-02-01
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| Saila: | Foods |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2304-8158/15/4/607 |
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