Publications by authors named "Kaojia Cui"
Food Chem X
December 2024
Article Synopsis
- * Results showed that these co-pigments reduce the degradation of anthocyanins, leading to improved color and antioxidant properties, with quercetin and others being particularly effective.
- * Analysis techniques revealed that these co-pigments form non-covalent complexes with anthocyanins, providing protection against degradation and suggesting their potential to enhance color quality during juice processing.
