Biotechnology Advances in Natural Food Colorant Acylated Anthocyanin Production
ABSTRACT The food application of natural blue colorants such as acylated anthocyanin is becoming increasingly popular due to their safety, nutritional value, organoleptic attributes, and more pH/thermo‐stable properties compared to nonacylated anthocyanins. However, it is a great challenge to obtain...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-03-01
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| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.527 |
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