Anthocyanin Color Behavior and Stability during Storage: Effect of Intermolecular Copigmentation
Author:
Affiliation:
1. Division of Food Chemistry, Department of Applied Chemistry and Microbiology, University of Helsinki, P.O. Box 27, Helsinki FIN00014, Finland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0258306
Reference25 articles.
1. Food colorants: Anthocyanins
2. Covalently linked anthocyanin–flavonol pigments from blue Agapanthus flowers
3. Anthocyanin molecular interactions: the first step in the formation of new pigments during wine aging?
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