Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives

The effect of the fermented matrix on the color and the stability of anthocyanins contained in strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) preparations for fruit yogurts, as well as soy-based (Glycine max L. Merr.) and bean-based (Phaseolus vulgaris L.) yogurt...

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Detalles Bibliográficos
Autores principales: Ścibisz, Iwona, Ziarno, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10488363/
https://www.ncbi.nlm.nih.gov/pubmed/37687051
http://dx.doi.org/10.3390/molecules28176222

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10488363/
https://www.ncbi.nlm.nih.gov/pubmed/37687051
http://dx.doi.org/10.3390/molecules28176222

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