Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH

Other literature type, Article English OPEN
Wu, Hai-Yao; Yang, Kai-Min; Chiang, Po-Yuan;
(2018)

Roselle is rich in anthocyanins and is traditionally used to prepare a bright red beverage by decoction. However, heat treatment and different pH environments are often encountered during food processing, and these factors are often detrimental to anthocyanins. Therefor... View more
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