Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot ( Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins

Published 2016 View Full Article

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Title
Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot ( Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins
Authors
Keywords
Co-pigmentation, Acylated anthocyanins, Food-grade, Chlorogenic acid, Coffee extract, HPLC-DAD-MS
Journal
FOOD RESEARCH INTERNATIONAL
Volume 85, Issue -, Pages 291-300
Publisher
Elsevier BV
Online
2016-05-12
DOI
10.1016/j.foodres.2016.05.006

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