Stabilization of anthocyanins in blackberry juice by glutathione fortification
Author:
Affiliation:
1. University of Arkansas
2. Department of Food Science
3. Fayetteville
4. USA
5. Agricultural Statistics Lab
Abstract
Blackberry anthocyanins provide attractive color and antioxidant activity.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00801E
Reference49 articles.
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5. Encapsulation of blackberry anthocyanins by thermal gelation of curdlan
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