Interactive effects of gallic/ferulic/caffeic acids and anthocyanins on pigment thermal stabilities
The data presented in this article are related to the research article entitled “The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability” (Qian et al., 2017) [1]. This paper described preparation and isolation of anthocyanins from purple sweet potatoes (PSP) a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-06-01
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| Series: | Data in Brief |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352340917301683 |