Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation
Alev Bingöl, Meltem Türkyılmaz, Mehmet Özkan
Topics & Concepts
PelargonidinAnthocyaninChemistryValineAspartic acidAmino acidFood scienceOrganic chemistryStereochemistryBiochemistryCyanidinPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisHorticultural and Viticultural Research