<i>In Situ</i> Stability of Anthocyanins in <i>Lycium ruthenicum</i> Murray
In this research, the effects of drying method, storage temperature, and color protector glucose on anthocyanin preservation in the <i>Lycium ruthenicum</i> Murr. fruit were studied. Compared with hot-air drying, vacuum freeze-drying preserved about 5.8-fold more anthocyanins. The half-l...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/23/7073 |