Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries.
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DOI: 10.1016/j.foodchem.2018.12.089
Abstract: Cyanidin-3-O-glucosylrutinoside and cyanidin-3-O-rutinoside were isolated from sour cherry juice concentrate (SCJC). Sucrose and copigments [gallic acid (GA), cherry stem extract (CSE) and pomegranate rind extract (PRE)] were added to these anthocyanins. Effects of sucrose and… read more here.
Keywords: cyanidin; effect; isolated anthocyanins; isolated sour ... See more keywords