Interactive effects of gallic/ferulic/caffeic acids and anthocyanins on pigment thermal stabilities

The data presented in this article are related to the research article entitled “The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability” (Qian et al., 2017) [1]. This paper described preparation and isolation of anthocyanins from purple sweet potatoes (PSP) a...

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Detalles Bibliográficos
Autores principales: Qian, Bing-Jun, Liu, Jian-Hua, Zhao, Shu-Juan, Cai, Jian-Xiong, Jing, Pu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Data Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5425340/
https://www.ncbi.nlm.nih.gov/pubmed/28516146
http://dx.doi.org/10.1016/j.dib.2017.04.036

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5425340/
https://www.ncbi.nlm.nih.gov/pubmed/28516146
http://dx.doi.org/10.1016/j.dib.2017.04.036

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