Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from <i>Sambucus nigra</i> Anthocyanins Using Caffeic Acid and Heat.

Molecules · 2020 · PMC7766143 · PMID 33352910

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may not be significantno p-value reported

Furthermore, we expected that the increase in caffeic acid concentrations with a high incubation temperature would increase PACN formation, but that it may not be significant. 2.

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