Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (<i>Clitoria ternatea</i> L.)
Anthocyanins from flowers of the butterfly pea (<i>Clitoria ternatea</i> L.) are promising edible blue food colorants. Food processing often faces extreme pHs and temperatures, which greatly affects the color and nutritional values of anthocyanins. This study explored the color, spectra,...
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| Auteurs principaux: | , , , , , |
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| Format: | article |
| Langue: | EN |
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MDPI AG
2021
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| Accès en ligne: | https://doaj.org/article/01c5b06c89b743b69bbe9fa17026db81 |
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