Event submissions
Published
This submission belongs to the session S5. Chemistry and Physicochemical Properties of Foods of the event The 5th International Electronic Conference on Foods
Published date
25 Oct, 2024
Academic Editor
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Joana AmaralCitation
SOODABEH einafshar, parvin sharayei, elham azarpazhooh, The stability of saffron stamen anthocyanin extracts in oxidation and reduction media, in Proceedings of The 5th International Electronic Conference on Foods, 28 October–30 October 2024, MDPI: Basel, Switzerland
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The stability of saffron stamen anthocyanin extracts in oxidation and reduction media
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SOODABEH einafshar 1
parvin sharayei 2
elham azarpazhooh 2
1. Assistant Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad/IRAN. P.O.Box: 91735-488 Tel: 0098 511 3822301-4; Fax: 0098 511 3822390 E-mail: soodabeheyn
2. Agricultural Engineering Research Department,
Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad/IRAN.
Abstract
Keywords
Anthocyanin
ascorbic acid
hydrogen peroxide
saffron stamen