Effects of ascorbic acid on stability of extracted anthocyanin from yangmei fruit in solution
Effects of concentration of ascorbic acid on stability of the dissolved anthocyanin from yangmei (Myrica. rubra Sieb. et Zucc) were studied. It was found that ascorbic acid decreased the stability of anthocyanin as judged from color of the solution and resulted in its more rapid discoloration. The h...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2005-05-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2005.03.0298 |
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