Determinant factors for berry derived anthocyanin persistency in stirred yoghurts
The development of healthy and functional ingredients has been limited because of their low stability under given environmental and processing conditions, anyhow the use of anthocyanin as a natural food colorant has been recognized through the last decades. Therefore, the main objective of this stud...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23003623 |