Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins
| Autor: | Sari, Puspita, Wijaya, Christofora Hanny, Sajuthi, Dondin, Supratman, Unang |
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| Zdroj: | In Food Chemistry 15 June 2012 132(4):1908-1914 |
| Databáze: | ScienceDirect |
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