Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols

Published 2016 View Full Article

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Title
Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols
Authors
Keywords
Anthocyanins, Color stability, Polyphenol, Green tea txtract, Epigallocatechin gallate (EGCG), Beverage system
Journal
FOOD CHEMISTRY
Volume 212, Issue -, Pages 596-603
Publisher
Elsevier BV
Online
2016-06-14
DOI
10.1016/j.foodchem.2016.06.025

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