Thermal Degradation Kinetics of Anthocyanins in Black Chokeberry, Black Mulberry, and Blueberry
Author:
Funder
Ministry of Science and ICT, South Korea
National Research Foundation of Korea
Seoul Women's University
Publisher
The East Asian Society of Dietary Life
Subject
General Medicine
Reference47 articles.
1. Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part II: Chemical Structure, Color, and Intake of Anthocyanins
2. Evaluation of Antioxidant Capacity and Gut Microbiota Modulatory Effects of Different Kinds of Berries
3. Cho SB, Kim HJ, Yoon JI, Chun HS (2003) Kinetic study on the color deterioration of crude anthocyanin extract from Schizandra fruit (Schizandra chinensis fructus). Korean J Food Sci Technol 35(1): 23-27.
4. Comparison of antioxidant activities and bioactive compounds between Bokbunja (Rubus coreanus Miq.) and other berries
5. Composition of Resveratrol and Other Bioactive Compounds, and Antioxidant Activities in Different Mulberry Cultivars
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