Effect of polymerization on the antioxidant capacity of anthocyanins in Roselle

Food Research International

Volumn 37, Issue 4, 2004, Pages 313-318

  Tsai, Pi Jen ^a   Huang, Hsiao Ping ^a  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Anthocyanin; Antioxidant capacity; Polymerization; Roselle

Indexed keywords

DEGRADATION; FREE RADICALS; MODAL ANALYSIS; MONOMERS; PIGMENTS; POLYMERIZATION; STATISTICAL METHODS; THERMAL EFFECTS;

DEGRADATION INDEX (DI); SCAVENGING EFFECTS;

ANTIOXIDANTS;

HIBISCUS SABDARIFFA;

EID: 1942502734     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2003.12.007     Document Type: Article

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