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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

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