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The Influence of Chemical Structure and the Presence of Ascorbic Acid on Anthocyanins Stability and Spectral Properties in Purified Model Systems

The loss of color pigment is an important quality factor of food products. This work aimed to systematically study, in purified model systems, the influence of anthocyanins’ structure (by increasing the size of the conjugated sugar) and the presence of ascorbic acid on their stability and spectral p...

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Detalles Bibliográficos
Autores principales:	Levy, Rachel, Okun, Zoya, Shpigelman, Avi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617505/ https://www.ncbi.nlm.nih.gov/pubmed/31212863 http://dx.doi.org/10.3390/foods8060207

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