Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice
Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in the food material. We identified and characterised mulberry fruit anthocyanins before and after high h...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2013-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201301-0012_investigating-the-effect-of-high-hydrostatic-pressure-processing-on-anthocyanins-composition-of-mulberry-morus.php |