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Updated: Aug 29, 2025

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Stability Enhancement of Anthocyanins from Blackcurrant (Ribes Nigrum L.) Pomace through Intermolecular

Ezzat Mohamad Azman1,2, Nurhayati Yusof1,3, Afroditi Chatzifragkou1

  • 1Department of Food and Nutritional Sciences, University of Reading, Whiteknights RG6 6AH, UK.

Molecules (Basel, Switzerland)
|September 9, 2022
PubMed

Keywords:
anthocyanin stabilityantioxidant activitycolor retentionintermolecular copigmentationpHstorage

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