Stability Kinetics of Anthocyanins of Grumixama Berries (<i>Eugenia brasiliensis</i> Lam.) during Thermal and Light Treatments
Grumixama (<i>Eugenia brasiliensis</i> Lam.) are red-colored fruits due to the presence of anthocyanins. In this paper, anthocyanin-rich extracts from grumixama were submitted to different temperatures and light irradiations, with the aim of investigating their stabilities. The thermal s...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/3/565 |