Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts

Because of the high nutritional value of anthocyanin in purple sweet potatoes (TN57), the stability and quality of anthocyanin in purple sweet potatoes during and after the processing were investigated in this study. First of all, the extraction methods with different parameters, such as temperature...

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Detalles Bibliográficos
Autores principales: Chen, Chin-Chia, Lin, Chi, Chen, Min-Hung, Chiang, Po-Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770014/
https://www.ncbi.nlm.nih.gov/pubmed/31489943
http://dx.doi.org/10.3390/foods8090393

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770014/
https://www.ncbi.nlm.nih.gov/pubmed/31489943
http://dx.doi.org/10.3390/foods8090393

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