Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions

Published 2017 View Full Article

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Title
Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions
Authors
Keywords
Anthocyanins degradation kinetics, Cyanidin-3,5-di-, O, -glucoside, Lactobacillus, Red color, Starter culture, Mollar de Elche
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 80, Issue -, Pages 193-199
Publisher
Elsevier BV
Online
2017-02-18
DOI
10.1016/j.lwt.2017.02.023

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