The effect and evidence of ethanol content on the stability of anthocyanins from purple‐fleshed sweet potato-Reference-Cited by-同舟云学术

The effect and evidence of ethanol content on the stability of anthocyanins from purple‐fleshed sweet potato

Published:2017-09-15 Issue:2 Volume:42 Page:e13484
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ma Yi¹²^ORCID,Hou Chang‐Jun¹,Li Dan¹,Huo Dan‐Qun¹

Affiliation:

1. Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of BioengineeringChongqing University Chongqing 400044 P.R. China

2. Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of BioengineeringSichuan University of Science and Engineering Zigong 643000 P.R. China

Funder

State Key Laboratory of Earth Surface Processes and Resource Ecology

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13484

Reference43 articles.

1. Color Stabilization of Red Wines. A Chemical and Colloidal Approach

2. Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants

3. Density‐functional thermochemistry. III. The role of exact exchange