Anthocyanins from purple passion fruit ( Passiflora edulia Sims ) rind—An innovative source for nonbleachable pigment production
Author:
Affiliation:
1. College of Science Shantou University Shantou China
2. Jinfa Labi Maternity & Baby Articles Co., Ltd. Shantou China
3. School of Chemical Engineering and Advanced Materials The University of Adelaide Adelaide South Australia Australia
Funder
Department of Education of Guangdong Province
Natural Science Foundation of Guangdong Province
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15807
Reference30 articles.
1. Pure Polyphenols and Cranberry Juice High in Anthocyanins Increase Antioxidant Capacity in Animal Organs
2. Properties of Wine Polymeric Pigments Formed from Anthocyanin and Tannins Differing in Size Distribution and Subunit Composition
3. Use of a free radical method to evaluate antioxidant activity
4. Volatile Flavor Compounds in Yogurt: A Review
5. Products Formed in Model Wine Solutions Involving Anthocyanins, Procyanidin B2, and Acetaldehyde
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