Protection of color and chemical degradation of anthocyanin from purple corn (Zea mays L.) by zinc ions and alginate through chemical interaction in a beverage model

Protection of color and chemical degradation of anthocyanin from purple corn (Zea mays L.) by zinc ions and alginate through chemical interaction in a beverage model

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 105, March 2018, Pages 169-177

Diego Luna-Vital, Regina Cortez, Paulina Ongkowijoyo, Elvira Gonzalez de Mejia,