Anthocyanins from purple sweet potato ( Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts

Published 2017 View Full Article

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Title
Anthocyanins from purple sweet potato ( Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts
Authors
Keywords
Di-acylated anthocyanins, HPLC-DAD-MS, Co-pigmentation, Food-grade phenolic extracts, Rosmarinic acid, Chlorogenic acid, p, K, H, -value
Journal
FOOD CHEMISTRY
Volume 235, Issue -, Pages 265-274
Publisher
Elsevier BV
Online
2017-04-28
DOI
10.1016/j.foodchem.2017.04.169

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