Stability Kinetics of Anthocyanins of Grumixama Berries (Eugenia brasiliensis Lam.) during Thermal and Light Treatments
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DOI: 10.3390/foods12030565
Abstract: Grumixama (Eugenia brasiliensis Lam.) are red-colored fruits due to the presence of anthocyanins. In this paper, anthocyanin-rich extracts from grumixama were submitted to different temperatures and light irradiations, with the aim of investigating their stabilities.… read more here.
Keywords: stability; eugenia brasiliensis; brasiliensis lam; anthocyanins grumixama ... See more keywords