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Oral presentation

A 食品成分，食品分析（Food Ingredients, Food Analysis）

[3Aa] Flavor compound, Pigment

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room A（S2） (3F N321)

Chair:Yuko Terada

9:30 AM - 9:45 AM

[3Aa-03] Stabilization Mechanism under Subcritical Water Extraction and Thermochromism of Anthocyanins

*Tsugumi Niina¹, Motohiro Sonoda², Yuichiro Takai¹ (1. RIEAFO, 2. OMU)

Keywords:anthocyanin, pigment, copigment, subcritical water

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