
Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential
Keywords: AE; anthocyanin-rich extract; b*; yellowness/blueness; C*; Chroma; C3GE; cyaniding-3-glucoside equivalent; DW; dry weight; DPP-IV; dipeptidyl peptidase IV; Ea; Arrhenius activation energy; ÎE*; change of color; GAE; gallic acid equivalent; h; Hue; HDC; h