Effect of five polyphenols on the stability of purple cabbage anthocyanins in simulated beverage systems containing L-ascorbic acid
Menghua Lin, Chenchen Sun, Qingchao Gao, Zhiyong Zhang, Ying Liang, Shulin Wang
Topics & Concepts
AnthocyaninPolyphenolChemistryFood scienceGallic acidRosmarinic acidAscorbic acidAnthocyanidinCatechinShelf lifeVanillinRed cabbageAbsorbanceEpigallocatechin gallateAntioxidantChromatographyBiochemistryPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsFermentation and Sensory Analysis