Anthocyanins in Food
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Publisher
Elsevier
Reference63 articles.
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2. Characterization of flavonoid-protein interactions using fluorescence spectroscopy: binding of pelargonidin to dairy proteins;Arroyo-Maya;Food Chem.,2016
3. Basic anthocyanin chemistry and dietary sources;Andersen,2014
4. General method for extraction of blueberry anthocyanins and identification using high performance liquid chromatography-electrospray ionization-ion trap-time of flight-mass spectrometry;Barnes;J. Chromatogr. A,2009
5. Foliar anthocyanins: a horticultural review;Boldt,2014
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