K Yuan, X Li, Y Zeng, C Liu, Y Zhu, J Hu, J Sun,
W Bai - Food Chemistry, 2024 - Elsevier
Anthocyanins are susceptible to degradation by β-glycosidase, resulting in color loss. This
study analyzed the impact of β-glycosidase on carboxylpyranocyanidin-3-O-glucoside …