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. 2020 Oct 16;9(10):1476. doi: 10.3390/foods9101476

Figure 1.

Figure 1

Effect of copigmentation on the monomeric anthocyanin content (left) and percent of polymeric color (right) in model beverages colored with S. peruviana (upper), S. nigra (middle), and purple carrot (lower). Model beverages with no copigment (blue line), with chlorogenic acid (pink line), and with ferulic acid (green line).