Improved stability of anthocyanins in aronia upon addition of chlorogenic acid

Q4 Agricultural and Biological Sciences

Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI:10.9721/kjfst.2023.55.6.546

Yebeen Kang, Eunmi Koh

引用次数: 0

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添加绿原酸可提高秋海棠花青素的稳定性

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来源期刊

Korean Journal of Food Science and Technology Agricultural and Biological Sciences-Food Science

CiteScore

1.10

自引率

0.00%

发文量

期刊介绍： The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.