| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6402512 | LWT - Food Science and Technology | 2015 | 33 Pages |
Abstract
The stability of the powders obtained under optimal conditions for each system was studied at 60 °C in the dark. Increased polyphenols and decreased betalains were observed in all systems during storage, and the yellow pigments (betaxanthin) were more stable than the red pigments (betacyanin).
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Authors
Paz Robert, Victoria Torres, Paula GarcÃa, Cristina Vergara, Carmen Sáenz,