Degradation kinetics of anthocyanins from purple sweet potato (Ipomoea batatas L.) as affected by ascorbic acid

Food Science and Biotechnology

Volumn 23, Issue 1, 2014, Pages 89-96

  Li, Jing ^a   Song, Huige ^a,b   Dong, Nan ^a   Zhao, Guohua ^a,c,d  

^a SOUTHWEST UNIVERSITY   (China)

^b State Food and Drug Administration   (China)

^c Food Engineering and Technology Research Centre of Chongqing   (China)

^d Chongqing Sweet Potato Engineering and Technology Centre   (China)

Author keywords

anthocyanin; ascorbic acid; degradation kinetic; sweet potato; thermal process

Indexed keywords

EID: 84894418048     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-014-0012-9     Document Type: Article

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