Interactions of Anthocyanins with Pectin and Pectin Fragments in Model Solutions
Author:
Affiliation:
1. Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53111 Bonn, Germany
Funder
Bundesministerium f?r Ern?hrung und Landwirtschaft
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b03108
Reference48 articles.
1. Bioactivity, Absorption, and Metabolism of Anthocyanins
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5. Cell wall polysaccharides in black currants and bilberries—characterisation in berries, juice, and press cake
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