The improved thermal stability of anthocyanins at pH 5.0 by gum arabic

Published 2015 View Full Article

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Title
The improved thermal stability of anthocyanins at pH 5.0 by gum arabic
Authors
Keywords
Anthocyanins, Gum arabic, Complex formation, Hydrophobic attraction, Heat stability
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 64, Issue 2, Pages 706-712
Publisher
Elsevier BV
Online
2015-06-18
DOI
10.1016/j.lwt.2015.06.018

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