A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2018; you can also visit the original URL.
The file type is
The effect of pH, light and temperature on degradation of anthocyanins in acidic aqueous extracts of chokeberries, elderberries and blackberries was studied. The degradation of anthocyanins in berry extracts under influence of pH, light and temperature followed the first-order reaction kinetics. Anthocyanins of chokeberry extracts had the highest values of rate constants of degradation. Anthocyanins of blackberry extracts had the highest values of half-life time. The temperature dependences ofdoi:10.18524/2304-0947.2017.1(61).94711 fatcat:jdy5lwladvantp5nm4s3k6oaky