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Effect of pH on betalain-anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity

Ju, CX; Lv, JM; Wu, AD; Wang, YW; Zhu, YY; Chen, JC

Chen, JC (通讯作者),Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Peoples R China.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (6): 3556

Abstract

Betalains (mainly betanin, isobetanin, and phyllocactin) extracted from red-purple pitaya were blended with Chinese bayberry juice (rich in anthocyani......

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