Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid.
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DOI: 10.1021/acs.jafc.9b01672
Abstract: Anthocyanins are natural dyes widely used in the food industry, but their chemical stability in beverages can be affected by the presence of additives. In the present paper, the interaction between anthocyanins and ascorbic acid… read more here.
Keywords: black carrot; acid; presence; ascorbic acid ... See more keywords