Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives

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Title
Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives
Authors
Keywords
Anthocyanins, Antioxidant capacity, Blackcurrant, Enzymatic acylation, Lauric acid, Lipophilicity, Thermostability
Journal
FOOD CHEMISTRY
Volume 281, Issue -, Pages 189-196
Publisher
Elsevier BV
Online
2019-01-03
DOI
10.1016/j.foodchem.2018.12.111

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