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The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables
Anthocyanins are a group of phenolic compounds responsible for red, blue and violet colouration of many fruits, vegetables and flowers. The high content of these pigments is important as it influences directly their health promoting properties as well as the sensory quality of the product; however t...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5343813/ https://www.ncbi.nlm.nih.gov/pubmed/28134807 http://dx.doi.org/10.3390/ijms18020277 |