Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage
Xiaohan Wang, Jingjing Cheng, Yue Zhu, Tao Li, Yu Wang, Xueling Gao
Topics & Concepts
Food scienceChemistryAnthocyaninFermentationPolyphenolOrganic chemistryAntioxidantPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisFood Quality and Safety Studies