Gérard, Violaine <br/><br/>
Ascorbic Acid Derivatives as Potential Substitutes for Ascorbic Acid To Reduce Color Degradation of Drinks Containing Ascorbic Acid and Anthocyanins from Natural Extracts.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Oct 2019 
 - 12061-12071 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.9b05049  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anthocyanins--analysis<br/>Ascorbic Acid--analogs & derivatives<br/>Beverages--analysis<br/>Color<br/>Daucus carota--chemistry<br/>Food Additives--analysis<br/>Ipomoea batatas--chemistry<br/>Plant Extracts--analysis<br/>Vitis--chemistry