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Anthocyanins: Modified New Technologies and Challenges

Anthocyanins are bioactive compounds belonging to the flavonoid class which are commonly applied in foods due to their attractive color and health-promoting benefits. However, the instability of anthocyanins leads to their easy degradation, reduction in bioactivity, and color fading in food processi...

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Detalles Bibliográficos
Autores principales:	Lin, Yang, Li, Cong, Shi, Lejuan, Wang, Lixia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093405/ https://www.ncbi.nlm.nih.gov/pubmed/37048188 http://dx.doi.org/10.3390/foods12071368

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