Preparation of Lipid-Soluble Bilberry Anthocyanins through Acylation with Cinnamic Acids and their Antioxidation Activities-Reference-Cited by-同舟云学术

Preparation of Lipid-Soluble Bilberry Anthocyanins through Acylation with Cinnamic Acids and their Antioxidation Activities

Published:2020-06-17 Issue:28 Volume:68 Page:7467-7473
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cai Jie¹,Zeng Fansen²³,Zheng Shiyu²³,Huang Xiaoxue²³,Zhang Jingyi²³,Zhang Ping²³,Fei Peng²³^ORCID

Affiliation:

1. Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China

2. School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, P. R. China

3. Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan, Minnan Normal University, Zhangzhou 363000, P. R. China

Funder

China Association for Science and Technology

Natural Science Foundation of Fujian Province

Natural Science Foundation of Zhangzhou

National Undergraduate Innovation and Entrepreneurship Funding Program

Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry