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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 en: | J Food Sci Technol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2019
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| Assuntos: | |
| Acceso en liña: | 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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