Thermal degradation of anthocyanins and its impact on in vitro antioxidant capacity of downy rose-myrtle juice

Journal of Food, Agriculture and Environment

Volumn 11, Issue 1, 2013, Pages 110-114

  Liu, Guoling ^a,b   Sun, Yuanming ^a   Guo, Honghui ^b  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b SHAOGUAN UNIVERSITY   (China)

Author keywords

Anthocyanins; Antioxidant activity; Degradation kinetics; Downy rose myrtle; Stability

Indexed keywords

2, 2' AZINOBIS (3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ANTHOCYANIN; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL REACTION KINETICS; DEGRADATION; HALF LIFE TIME; HEATING; MYRTLE; NONHUMAN; PH; PROTEIN DEGRADATION; TEMPERATURE; THERMOSTABILITY;

EID: 84874541411     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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