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Anthocyanin pigment stability of Cornus mas–Macrocarpa under treatment with pH and some organic acids
The use of colors in food industry is essential for the creation of new products or their improvement. As an important pigment group, anthocyanin could be used as a natural coloring pigment in foods. This study aims at exploring strategies that result in color stability of anthocyanin in pear‐shaped...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5778213/ https://ncbi.nlm.nih.gov/pubmed/29387375 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.542 |
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