Gallic acid as a copigment enhance anthocyanin stabilities and color characteristics in blueberry juice.

Zhang, Lingli; Wang, Wenbo; Yue, Xueyang; Wu, GuangSheng; Yue, Pengxiang; Gao, Xueling.

Zhang L; 1School of Tea and Food Science, Anhui Agricultural University, Hefei, Anhui China.
Wang W; 1School of Tea and Food Science, Anhui Agricultural University, Hefei, Anhui China.
Yue X; 2Department of Nutrition and Food Sciences, Technische Universität München, Munich, Germany.
Wu G; 1School of Tea and Food Science, Anhui Agricultural University, Hefei, Anhui China.
Yue P; 1School of Tea and Food Science, Anhui Agricultural University, Hefei, Anhui China.
Gao X; 1School of Tea and Food Science, Anhui Agricultural University, Hefei, Anhui China.

J Food Sci Technol ; 57(4): 1405-1414, 2020 Apr.

Article en En | MEDLINE | ID: mdl-32180636