Anthocyanins hold great potential for producing innovative, eco-friendly materials capable of protecting food from UV-B rays and possessing antioxidant and antimicrobial properties
Anthocyanins hold great potential for producing innovative, eco-friendly materials capable of protecting food from UV-B rays and possessing antioxidant and antimicrobial properties
The findings of a recent study can be put to good use by the industry to optimise the stabilisation processes for berry-based purées
