Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives
The effect of the fermented matrix on the color and the stability of anthocyanins contained in strawberry (<i>Fragaria ananassa</i> D.) and highbush blueberry (<i>Vaccinium corymbosum</i> L.) preparations for fruit yogurts, as well as soy-based (<i>Glycine max</i>...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-08-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/28/17/6222 |