Co-pigmentation of anthocyanins extracted from sour cherry (Prunus cerasus L.) with some organic acids: Color intensity, thermal stability, and thermodynamic parameters-Reference-Cited by-同舟云学术

Co-pigmentation of anthocyanins extracted from sour cherry (Prunus cerasus L.) with some organic acids: Color intensity, thermal stability, and thermodynamic parameters

Published:2021-03 Issue: Volume:339 Page:128070
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Molaeafard Shahrbanu,Jamei Rashid,Poursattar Marjani Ahmad^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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4. Anthocyanin pigment stability of Cornus mas-Macrocarpa under treatment with pH and some organic acids;Babaloo;Food Science and Nutrition,2018

5. Sour cherry (Prunus cerasus L.) anthocyanins as ingredients for functional foods;Blando;BioMed Research International,2004

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