Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum

Lei Zhao; Fei Pan; Arshad Mehmood; Huimin Zhang; Ashfaq Ur Rehman; Jiayi Li; Shuai Hao; Chengtao Wang

doi:10.1016/j.foodchem.2021.129317

Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum

Lei Zhao(Beijing Technology and Business University), Fei Pan(Beijing Technology and Business University), Arshad Mehmood(Beijing Technology and Business University), Huimin Zhang(Beijing Technology and Business University), Ashfaq Ur Rehman(Shanghai Jiao Tong University), Jiayi Li(Shanghai Jiao Tong University), Shuai Hao(Beijing Technology and Business University), Chengtao Wang(Beijing Technology and Business University)

Food Chemistry

February 18, 2021

10.1016/j.foodchem.2021.129317

Cited by 88

Abstract

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