Improvement of Anthocyanin Stability in Butterfly Pea Flower Extract by Co-pigmentation with Catechin
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چکیده
منابع مشابه
Anthocyanin Pigments: Comparison of Extract Stability
Stabilities of anthocyanins from Concord grapes, red cabbage, tradescantia and ajuga were studied. RP-HPLC analysis was used to characterize individual anthocyanins and spectrophotometric analysis for all pigments. Anthocyanins from tradescantia were much more stable than the other extracts. Such increased stability was attributed to its intrinsic nature.
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ژورنال
عنوان ژورنال: E3S Web of Conferences
سال: 2020
ISSN: 2267-1242
DOI: 10.1051/e3sconf/202014103008