Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives.
anthocyanins profile analysis
cold storage
natural pigments
plant-based yogurt alternatives
yogurt-type product
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
24 Aug 2023
24 Aug 2023
Historique:
received:
21
07
2023
revised:
18
08
2023
accepted:
22
08
2023
medline:
11
9
2023
pubmed:
9
9
2023
entrez:
9
9
2023
Statut:
epublish
Résumé
The effect of the fermented matrix on the color and the stability of anthocyanins contained in strawberry (
Identifiants
pubmed: 37687051
pii: molecules28176222
doi: 10.3390/molecules28176222
pmc: PMC10488363
pii:
doi:
Substances chimiques
Anthocyanins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
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