Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing.
- DOI
- 10.1080/10408398.2022.2063250
- Published
- 2023
- Container
- Critical reviews in food science and nutrition
- Publisher
- Not recorded
- Open access
- unknown
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- cautionDOI registered: No matching Crossref record was present in this response.
- cautionDOI resolves: No matching Crossref record was present in this response.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty.
Cite this work
BibTeX
@article{allodium:10.1080/10408398.2022.2063250,
title = {Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing.},
author = {Chen Y and Belwal T and Xu Y and Ma Q and Li D and Li L and Xiao H and Luo Z},
year = {2023},
journal = {Critical reviews in food science and nutrition},
doi = {10.1080/10408398.2022.2063250},
url = {https://doi.org/10.1080/10408398.2022.2063250}
}RIS
TY - JOUR TI - Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. AU - Chen Y AU - Belwal T AU - Xu Y AU - Ma Q AU - Li D AU - Li L AU - Xiao H AU - Luo Z PY - 2023 JO - Critical reviews in food science and nutrition DO - 10.1080/10408398.2022.2063250 UR - https://doi.org/10.1080/10408398.2022.2063250 ER -
APA
Y, C., T, B., Y, X., Q, M., D, L., L, L., H, X., & Z, L. (2023). Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing.. Critical reviews in food science and nutrition. https://doi.org/10.1080/10408398.2022.2063250
Source records
- pubmed · retrieved 2026-11-10T14:15:02.791Z