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Effect of Various Carbohydrates in Aqueous Solutions on Color Stability and Degradation Kinetics of Selected

Adam Tobolka1, Tereza Škorpilová1, Filip Beňo1

  • 1Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Technická 5, Dejvice, 166 28 Prague, Czech Republic.

Foods (Basel, Switzerland)
|November 27, 2024
PubMed

Keywords:
accelerated storage testanthocyaninscolor changedegradation kineticssugarsthermal stability

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