Mechanism of sugar degradation product 5-hydroxymethylfurfural reducing the stability of anthocyanins

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Updated: Aug 4, 2025

Reducing Willow Wood Fuel Emission by Low Temperature Microwave Assisted Hydrothermal Carbonization
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Reducing Willow Wood Fuel Emission by Low Temperature Microwave Assisted Hydrothermal Carbonization

Published on: May 19, 2019

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Baoge Song1, Haikun Li1, Jinlong Tian1

  • 1College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

Food Chemistry
|April 4, 2023
PubMed

Keywords:
AnthocyaninColor changeReaction mechanismStabilitySugar degradation products

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