Stabilization of anthocyanin and skullcap flavone complexes – Investigations with computer simulation and experimental methods-Reference-Cited by-同舟云学术

Stabilization of anthocyanin and skullcap flavone complexes – Investigations with computer simulation and experimental methods

Published:2013-05 Issue:1 Volume:138 Page:491-500
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kalisz Stanisław,Oszmiański Jan,Hładyszowski Jerzy,Mitek Marta

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Charakterystyka parametrów termodynamicznych reakcji kopigmentacji antocjanów z flawonoidami;Bąkowska;Acta Scientarum Polonorum Technologia Alimentaria,2003

4. The effects of heating, UV irradiation, and storage on stability of the anthocyanin–polyphenol copigment complex;Bąkowska;Food Chemistry,2003

5. Interaction models for water in relation to protein hydration;Berendsen,1981

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