| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541178 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Jambolan anthocyanins possess low colour intensity. ⺠Intermolecular copigmentation enhances the colour intensity of anthocyanins. ⺠Intermolecular copigmentation increases the colour stability of anthocyanins. ⺠Incorporating of anthocyanins in the beverage models reveals antioxidant capacity.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Puspita Sari, Christofora Hanny Wijaya, Dondin Sajuthi, Unang Supratman,