Thermal degradation of red cabbage (Brassica oleracea L. var. Capitata f. rubra) anthocyanins in a water model extract under accelerated shelf-life testing
| Autor: | De Marchi, Laura, Salemi, Laura, Bellumori, Maria, Chignola, Roberto, Mainente, Federica, Santisteban Soto, Diana Vanessa, Fierri, Ilaria, Ciulu, Marco, Zoccatelli, Gianni |
|---|---|
| Zdroj: | In Food Chemistry 15 May 2024 440 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect