Degradation kinetics of pigment, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources

Summary Coloured model juices with extracts from several species of commonly consumed vegetables rich in anthocyanins (eggplant peel, strawberry, grape, bilberry, red raspberry and plum peel) were studied in detail. The model juices prepared at pH 4.5 were stored in darkness for 17 weeks at 20 °C. T...

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