Prediction of Anthocyanin Color Stability against Iron Co-Pigmentation by Surface-Enhanced Raman Spectroscopy

The color change resulting from anthocyanin and iron co-pigmentation has been a significant challenge for the food industry in the development of many iron-fortified foods. This present study aims to establish a quantitative model to predict the degree of color stability in the presence of dissolved...

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Detalles Bibliográficos
Autores principales: Dai, Haochen, Forbes, Adam, Guo, Xin, He, Lili
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658423/
https://www.ncbi.nlm.nih.gov/pubmed/36360049
http://dx.doi.org/10.3390/foods11213436

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658423/
https://www.ncbi.nlm.nih.gov/pubmed/36360049
http://dx.doi.org/10.3390/foods11213436

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