The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables
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DOI: 10.3390/ijms18020277
Abstract: Anthocyanins are a group of phenolic compounds responsible for red, blue and violet colouration of many fruits, vegetables and flowers. The high content of these pigments is important as it influences directly their health promoting… read more here.
Keywords: pressure techniques; high pressure; stability anthocyanins; techniques stability ... See more keywords