Gérard, Violaine <br/><br/>
Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid.  [electronic resource] 

 -  Journal of agricultural and food chemistry  May 2019 
 - 5647-5660 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/acs.jafc.9b01672  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anthocyanins--chemistry<br/>Ascorbic Acid--chemistry<br/>Color<br/>Daucus carota--chemistry<br/>Fruit and Vegetable Juices--analysis<br/>Hot Temperature<br/>Ipomoea batatas--chemistry<br/>Light<br/>Photochemical Processes<br/>Photochemistry<br/>Plant Extracts--chemistry<br/>Vitis--chemistry