Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins-Reference-Cited by-同舟云学术

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Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins

Published:2018-12 Issue: Volume:268 Page:15-26
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

He Yang,Wen Liankui,Yu Hansong,Zheng Fei,Wang Zhitong,Xu Xuanwei,Zhang Hao,Cao Yong,Wang Bixiang,Chu Baiji,Hao Jianyu

Funder

National Key R&D Program of China

Jilin Provincial Science and Technology Department of China

National Engineering Laboratory for Wheat and Corn Deep Processing of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Anthocyanin identification and composition of wild Vitis spp. accessions by using LC-MS and LC-NMR;Aceve De la Cruz;Analytica Chimica Acta,2012

2. Antioxidant properties of anthocyanidins, anthocyanidin-3-glucosides and respective portisins;Azevedo;Food Chemistry,2010

3. Protective effect of blueberry anthocyanins in a CCL4-induced liver cell model;Chen;LWT – Food Science and Technology,2015

4. Anthocyanins content and antioxidant capacity of Corinthian currants (Vitis vinifera L., var. Apyrena);Chiou;Food Chemistry,2014

5. Natural pigments: Stabilization methods of anthocyanins for food applications;Cortez;Comprehensive Reviews in Food Science and Food Safety,2016

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