Co-pigmentation of anthocyanins extracted from sour cherry (Prunus cerasus L.) with some organic acids: Color intensity, thermal stability, and thermodynamic parameters
Shahrbanu Molaeafard, Rashid Jamei, Ahmad Poursattar Marjani
Topics & Concepts
ChemistryPrunus cerasusBathochromic shiftTannic acidGallic acidAnthocyaninCaffeic acidPeonidinBotanyFood scienceChromatographyNuclear chemistryOrganic chemistryCyanidinSour cherryAntioxidantBiologyPhysicsDelphinidinQuantum mechanicsFluorescenceCultivarPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisAntioxidant Activity and Oxidative Stress