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Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage

Jinyu Chen, Jing Du, Mengli Li, Chunmei Li

2020LWT117 citationsDOI

Topics & Concepts

AnthocyaninChemistryBlowing a raspberryFood scienceAntioxidantDegradation (telecommunications)CyanidinFood storagePigmentChromatographyBiochemistryOrganic chemistryComputer scienceTelecommunicationsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisTea Polyphenols and Effects
Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage | Litcius