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Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH
Roselle is rich in anthocyanins and is traditionally used to prepare a bright red beverage by decoction. However, heat treatment and different pH environments are often encountered during food processing, and these factors are often detrimental to anthocyanins. Therefore, it is very important to und...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100195/ https://www.ncbi.nlm.nih.gov/pubmed/29874816 http://dx.doi.org/10.3390/molecules23061357 |