Dye stability of black cherry plum anthocyanins in the interaction with co‐pigments and sucrose sweetener
Abstract In this research, the co‐pigmentation reactions between black cherry plum (Prunus cerasifera Ehrh. cv. Pissardii Nigra) anthocyanins and caffeic, gallic, 4‐hydroxybenzoic, malic, and tannic acids with different concentrations (0, 120, 240, 480, and 960 mg L−1) at various temperatures (20, 4...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-04-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3943 |