Co-Pigmentation Mechanism and Thermal Reaction Kinetics of Mulberry Anthocyanins with Different Phenolic Acids

Applying the intermolecular co-pigmentation to improve the stability of mulberry anthocyanins is an important co-pigment method. Seven co-pigments, ferulic acid (FA), caffeic acid (CA), p-hydroxybenzoic acid (HBA), protocatechuic acid (PA), gallic acid (GA), vanillic acid (VA) and vanillin (VN) were...

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Detalles Bibliográficos
Autores principales: Chen, Xiangyue, Gao, Qunyu, Liao, Sentai, Zou, Yuxiao, Yan, Jiangang, Li, Qian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738322/
https://www.ncbi.nlm.nih.gov/pubmed/36496612
http://dx.doi.org/10.3390/foods11233806

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738322/
https://www.ncbi.nlm.nih.gov/pubmed/36496612
http://dx.doi.org/10.3390/foods11233806

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