Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend
Meltem Türkyılmaz, Fatmagül Hamzaoğlu, Handenur Ünal, Mehmet Özkan
Topics & Concepts
AnthocyaninChemistryAscorbic acidFood scienceValineAnthocyanidinCyanidinOrange (colour)Amino acidBiochemistryPomegranate: compositions and health benefitsPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life Management