Kinetic analysis of thermal degradation of betanin at various pH values using deconvolution method.
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DOI: 10.1016/j.foodchem.2021.130165
Abstract: Although betanin is commonly used as a water-soluble red colorant in foods, it is unstable when heated. In this study, the discoloration of betanin in a buffer solution was kinetically studied in the pH range… read more here.
Keywords: betanin; thermal degradation; betalamic acid; analysis thermal ... See more keywords