The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solution
Fenger, Julie-Anne, Moloney, Micheal, Robbins, Rebecca J., Collins, Thomas M., Dangles, OlivierVolume:
10
Year:
2019
Language:
english
Journal:
Food & Function
DOI:
10.1039/c9fo01884k
File:
PDF, 2.87 MB
english, 2019