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Gallic acid as a copigment enhance anthocyanin stabilities and color characteristics in blueberry juice
The aim of this study was to evaluate the influence of adding copigment gallic acid (GA) on the stability of anthocyanin and color in blueberry juice, and assays were carried out with different anthocyanin:GA molar ratios (1:0, 1:1, 1:3, 1:5) in accelerated experiments (40 °C for 10 days). Results s...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7054477/ https://ncbi.nlm.nih.gov/pubmed/32180636 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04175-w |
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