Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
Abstract: Background: Anthocyanins are natural colorants and bioactive compounds widely distributed among vegetables and fruits. Unfortunately, in fruit juices stored at room temperature monomeric anthocyanins easily convert to colourless compounds and subsequently to insoluble brown pigments. OBJEC...
Guardado en:
| Autores principales: | Sanchez, Virginia, Baeza, Rosa, Chirife, Jorge |
|---|---|
| Otros Autores: | Universidad Católica Argentina. Facultad de Ciencias Agrarias |
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/5437 |
| Aporte de: |
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