Title : Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage.

Pub. Date : 2022 May 2

PMID : 35491658






1 Functional Relationships(s)
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1 This browning may be due to the degradation of anthocyanin (AC) in the berries. Anthocyanins DDB1 and CUL4 associated factor 7 Homo sapiens