Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum - Concepedia

Concepedia

Publication | Closed Access

Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum

85

Citations

36

References

2021

Year

Lei Zhao, Fei Pan, Arshad Mehmood, Huimin Zhang, Ashfaq Ur Rehman, Jiayi Li, Shuai Hao, Chengtao Wang

Food ChemistryAscorbic AcidBiochemistryRosmarinic AcidPhytochemistryXanthan GumBiomolecular EngineeringPigment

References

	Year	Citations

Page 1