Effect of Gelatin on the Stability of Cyanidin-3-O-glucoside in the Presence of Ascorbic Acid and Its Mechanism
Anthocyanins are the main color substances in fruit juice beverages. However, they are susceptible to degradation and fading, particularly in the presence of ascorbic acid (VC), which harms the quality of fruit juice beverages. In this study, the cyanidin-3-O-glucoside (C3G)-VC simulation system was...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-09-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110101 |