Effect of cyclodextrins and co-pigmentation on the thermal stability of the anthocyanin extract of Saffron petal in the model drink. (English)

Autor: Saberian, Hamed, Pasban, Vahid

Publikováno v: Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān; 2022, Vol. 18 Issue 5, p766-777, 13p