Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum
Lei Zhao, Fei Pan, Arshad Mehmood, Huimin Zhang, Ashfaq Ur Rehman, Jiayi Li, Shuai Hao, Chengtao Wang
Topics & Concepts
Ascorbic acidXanthan gumRosmarinic acidChemistryHydrogen bondOrganic chemistryFood scienceNuclear chemistryAntioxidantMoleculeMaterials scienceRheologyComposite materialPhytochemicals and Antioxidant ActivitiesBotanical Research and ApplicationsFermentation and Sensory Analysis