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Enhancement of colour density and anthocyanin stability in pomegranate juice against 5-hydroxymethylfurfural at different concentrations by amino acid copigmentation during storage

Türkyılmaz, Meltem; Hamzaoğlu, Fatmagül; Çiftci, Rümeysa Betül Arı; Özkan, Mehmet (Elsevier, 2024)

This study investigated the effect of amino acid [aspartic acid (Asp), phenylalanine (Phe) and valine (Val)] copigmentation on pomegranate juice (PJ) anthocyanins in the presence of 5-hydroxymethylfurfural (HMF) at different ...