Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid

Published 2020 View Full Article

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Title
Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid
Authors
Keywords
Anthocyanin, Enzymatic acylation, Colour stability, Antioxidation activity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 130, Issue -, Pages 109673
Publisher
Elsevier BV
Online
2020-06-02
DOI
10.1016/j.lwt.2020.109673

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