Influence of copigmentation on stability of anthocyanins from purple potato peel in both liquid state and solid state

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 20, 2009, Pages 9503-9508

  Zhang, Chao ^a   Ma, Yue ^a   Zhao, Xiaoyan ^a   Jie, M U ^a,b  

^a INSTITUTE OF PLANT AND ENVIRONMENT PROTECTION   (China)

^b SHENYANG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Anthocyanins; Copigmentation; Kinetics; Purple potato; Thermodynamics

Indexed keywords

ANTHOCYANIN; PLANT EXTRACT;

ARTICLE; CHEMISTRY; DRUG STABILITY; PIGMENTATION; POTATO;

ANTHOCYANINS; DRUG STABILITY; PIGMENTATION; PLANT EXTRACTS; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM;

EID: 70350333882     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901550u     Document Type: Article

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