Coloring potential of anthocyanins from purple sweet potato paste: Ultrasound-assisted extraction, enzymatic activity, color and its application in ice pops-Reference-Cited by-同舟云学术

Coloring potential of anthocyanins from purple sweet potato paste: Ultrasound-assisted extraction, enzymatic activity, color and its application in ice pops

Published:2023-12 Issue: Volume:3 Page:100358
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Rodríguez-Mena Azucena,Ochoa-Martínez Luz Araceli^ORCID,González-Herrera Silvia Marina,Rutiaga-Quiñones Olga Miriam,González-Laredo Rubén Francisco^ORCID,Olmedilla-Alonso Begoña,Vega-Maturino Sandra

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

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