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Influence of Temperature and Preserving Agents on the Stability of Cornelian Cherries Anthocyanins
Cornelian cherry (Cornus mas L.) fruits are known for their significant amounts of anthocyanins which can be used as natural food colorants. The storage stability of anthocyanins from these fruit extracts, at different temperatures (2 °C, 25 °C and 75 °C), pH 3.02, in the presence of two of the most...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2014
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270918/ https://www.ncbi.nlm.nih.gov/pubmed/24941341 http://dx.doi.org/10.3390/molecules19068177 |