Prediction of Anthocyanin Color Stability against Iron Co-Pigmentation by Surface-Enhanced Raman Spectroscopy
The color change resulting from anthocyanin and iron co-pigmentation has been a significant challenge for the food industry in the development of many iron-fortified foods. This present study aims to establish a quantitative model to predict the degree of color stability in the presence of dissolved...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/21/3436 |