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Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins
The copigmentation effects of three phenolic acids (ferulic acid, sinapic acid, and syringic acid) on the color and thermal stability of Chinese bayberry anthocyanins were investigated. The three copigments of ferulic acid, sinapic acid, and syringic acid were found to have significant effects on th...
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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.
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7382120/ https://ncbi.nlm.nih.gov/pubmed/32724588 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1583 |
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