Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems-Reference-Cited by-同舟云学术

Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems

Published:2021-12 Issue: Volume:365 Page:130482
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ghareaghajlou Nazila,Hallaj-Nezhadi Somayeh,Ghasempour Zahra

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference106 articles.

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3. Hypoglycemic and Hypolipidemic Properties of Ethanolic Extract of Brassica oleracea in Streptozotocin-Induced Diabetic Rats;Al-Saeed;International Journal of Pharmaceutical Research & Allied Sciences,2020

4. Novel approaches in anthocyanin research-Plant fortification and bioavailability issues;Alvarez-Suarez;Trends in Food Science & Technology,2021

5. Pressurized solvent extraction and monolithic column-HPLC/DAD analysis of anthocyanins in red cabbage;Arapitsas;Talanta,2008

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