Cranberry (<i>Vaccinium macrocarpon</i>) Juice Precipitate Pigmentation Is Mainly Polymeric Colors and Has Limited Impact on Soluble Anthocyanin Loss
Anthocyanins degrade in fruit juice during storage, reducing juice color quality and depleting the health-promoting components of juice. Common water-soluble products of anthocyanins’ chemical degradation are known, but little is known about the contribution of the insoluble phase to loss processes....
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/c37517ce7a2e420eb2f0a2536126f24b |
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