3-Deoxyanthocyanidins and their derivatives: Modulation of their coloring properties as a function of pH and molecular binding to micelles and biopolymers
Author:
Publisher
Elsevier BV
Subject
Process Chemistry and Technology,General Chemical Engineering
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Covalent Interactions of Anthocyanins with Proteins: Activity-Based Protein Profiling of Cyanidin-3-O-glucoside;Journal of Agricultural and Food Chemistry;2024-07-22
2. Anthocyanins as Natural Food Colorings: The Chemistry Behind and Challenges Still Ahead;Journal of Agricultural and Food Chemistry;2024-05-28
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