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In Situ Stability of Anthocyanins in Lycium ruthenicum Murray

In this research, the effects of drying method, storage temperature, and color protector glucose on anthocyanin preservation in the Lycium ruthenicum Murr. fruit were studied. Compared with hot-air drying, vacuum freeze-drying preserved about 5.8-fold more anthocyanins. The half-life of anthocyanins...

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Detalles Bibliográficos
Autores principales:	Wang, Yanping, Fu, Jingxian, Yang, Dong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8659163/ https://www.ncbi.nlm.nih.gov/pubmed/34885653 http://dx.doi.org/10.3390/molecules26237073

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