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Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages.

Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages. Food Chem. 2017 Mar 01; 218:277-284.

View in: PubMed