The Color-Changing Sports Drink: An Ingestible Demonstration
Author:
Affiliation:
1. Chemistry Department, University of Victoria, Victoria, British Columbia, V8W 3V6 Canada
Publisher
American Chemical Society (ACS)
Subject
Education,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/ed3007346
Reference21 articles.
1. Anthocyanins from red cabbage – stability to simulated gastrointestinal digestion
2. Effect of Dose Size on Bioavailability of Acylated and Nonacylated Anthocyanins from Red Cabbage (Brassica oleracea L. Var. capitata)
3. Fruit Anthocyanins: Colorful Sensors of Molecular Milieu
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