Acylating blueberry anthocyanins with fatty acids: Improvement of their lipid solubility and antioxidant activities
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference33 articles.
1. Preparation of Lipid-Soluble Bilberry Anthocyanins through Acylation with Cinnamic Acids and their Antioxidation Activities;Cai;Journal of Agriculture and Food Chemistry,2020
2. Validated liquid chromatography separation methods for identification and quantification of anthocyanins in fruit and vegetables: A systematic review;Chandra Singh;Food Research International,2020
3. Effects of acylated and nonacylated anthocyanins extracts on gut metabolites and microbiota in diabetic Zucker rats: A metabolomic and metagenomic study;Chen;Food Research International,2022
4. Acylation of blueberry anthocyanins with maleic acid: Improvement of the stability and its application potential in intelligent color indicator packing materials;Fei;Dyes and Pigments,2021
5. Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees;Grobelna;Agronomy,2019
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