Color and Chemical Stability of a Variety of Anthocyanins and Ascorbic Acid in Solution and Powder Forms
Author:
Affiliation:
1. Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf400608b
Reference34 articles.
1. Alternatives to Those Artificial FD&C Food Colorants
2. Anthocyanins: Natural Colorants with Health-Promoting Properties
3. The chemistry of anthocyanins, anthocyanidins and related flavylium salts
4. Color Degradation in an Ascorbic Acid-Anthocyanin-Flavanol Model System
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