Author:
Klinger Evelyn,Salminen Hanna,Bause Karola,Weiss Jochen
Reference56 articles.
1. Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juices;Bermúdez-Soto;European Food Research and Technology,2004
2. Inhibition of lipid peroxidation by anthocyanins, anthocyanidins and their phenolic degradation products;Brown;European Journal of Lipid Science and Technology,2007
3. Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability;Buecker;Food Chemistry,2022
4. Analysis and antioxidant capacity of anthocyanin pigments. Part II: Chemical structure, color, and intake of anthocyanins;Bueno;Critical Reviews in Analytical Chemistry,2012
5. Amtliche Sammlung von Untersuchungsverfahren nach § 64 LFGB, § 35 vorläufiges Tabakgesetz, § 28b GenTG: Verfahren zur Probennahme und Untersuchung von Lebensmitteln;BVL,2011