Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying
Changes in nutrient content and bioactivity are important indicators to evaluate the quality of products. Berries are rich in antioxidant anthocyanins, which are prone to degradation during drying. The effects of different variables on the stability of anthocyanins in berry puree during microwave as...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/4/397 |