2023
DOI: 10.1016/j.foodchem.2023.135409
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Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism

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Cited by 3 publications
(1 citation statement)
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“…This may be one of the main reasons leading to the white color of Baiyu. Recent study found that anthocyanin and co-pigment reacted with a noncovalent bond [ 34 ]. Amino acids, such as aspartic acid, can be used as co-pigment to increase the stability of anthocyanins in strawberry.…”
Section: Resultsmentioning
confidence: 99%
“…This may be one of the main reasons leading to the white color of Baiyu. Recent study found that anthocyanin and co-pigment reacted with a noncovalent bond [ 34 ]. Amino acids, such as aspartic acid, can be used as co-pigment to increase the stability of anthocyanins in strawberry.…”
Section: Resultsmentioning
confidence: 99%