Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages

Published 2017 View Full Article

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Title
Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages
Authors
Keywords
Anthocyanin, Color stability, Peptides, Tryptophan, Beverage system
Journal
FOOD CHEMISTRY
Volume 218, Issue -, Pages 277-284
Publisher
Elsevier BV
Online
2016-09-16
DOI
10.1016/j.foodchem.2016.09.087

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