Anthocyanin: a review of plant sources, extraction, stability, content determination and modifications-Reference-Cited by-同舟云学术

Anthocyanin: a review of plant sources, extraction, stability, content determination and modifications

Published:2022-10-21 Issue:12 Volume:57 Page:7573-7591
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Guo Yuyan¹²,Zhang Huan¹²^ORCID,Shao Shuang¹²,Sun Shuang¹²,Yang Dayu¹²,Lv Shaowa¹²

Affiliation:

1. School of Pharmacy Heilongjiang University of Chinese Medicine Harbin 150040 China

2. Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education Harbin 150040 China

Funder

National Natural Science Foundation of China

Heilongjiang University of Chinese Medicine

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16132

Reference163 articles.

1. Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains

2. Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat

3. Light-induced vegetative anthocyanin pigmentation in Petunia

4. Strawberry Polyphenols Attenuate Ethanol-Induced Gastric Lesions in Rats by Activation of Antioxidant Enzymes and Attenuation of MDA Increase

5. The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health

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