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Impact of Liposomal Encapsulation on Degradation of Anthocyanins of Black Carrot Extract by Adding Ascorbic Acid
Food Funct., 2016, Accepted ManuscriptDOI: 10.1039/C6FO01385F, PaperBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, Esra Capanoglu, Jochen WeissBlack carrot anthocyanins are known as relatively stable due to contained acylated anthocyanins. The degradation of vitamin C (L- ascorbic acid) on anthocyanins is a known fact in beverage systems....The content of this RSS Feed (c) The Royal Society of Chemistry