Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion

Senem Kamiloglu, Ayca Ayfer Pasli, Beraat Ozcelik, John Van Camp, Esra Capanoglu*

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

96 Citations (Scopus)

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Food Science