A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat
Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability. Temperature is a critical parameter of food industrial processing that impacts on the food matrix, particularly affecting...
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| Format: | Book |
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MDPI AG,
2021-08-01T00:00:00Z.
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Internet
Connect to this object online.3rd Floor Main Library
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A1234.567 |
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