Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners.
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DOI: 10.1016/j.foodchem.2019.125856
Abstract: Effects of various co-pigment sources [gallic acid (GA) and the extracts of rose leaf (RLE), cherry stem (CSE), pomegranate rind (PRE) and sour cherry stem (SCSE)] on anthocyanins and colour in strawberry nectars (SNs), sweetened… read more here.
Keywords: color stability; various pigment; pigment sources; strawberry nectars ... See more keywords