Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice
Author:
Affiliation:
1. Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, China
Funder
Tekes
Magnus Ehrnroothin Säätiö
Suomen Kulttuurirahasto
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b01005
Reference50 articles.
1. The genetic aspects of berries: from field to health
2. Biosynthesis, Natural Sources, Dietary Intake, Pharmacokinetic Properties, and Biological Activities of Hydroxycinnamic Acids
3. Effect of Shading on Accumulation of Flavonoid Compounds in (Vitis vinifera L.) Pinot Noir Fruit and Extraction in a Model System
4. Phenolic compounds in fruits - an overview
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