Stability-increasing effects of anthocyanin glycosyl acylation

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Title
Stability-increasing effects of anthocyanin glycosyl acylation
Authors
Keywords
Anthocyanin glycosyl acylation, Stability, Acylated anthocyanins, Effects, Mechanism
Journal
FOOD CHEMISTRY
Volume 214, Issue -, Pages 119-128
Publisher
Elsevier BV
Online
2016-07-13
DOI
10.1016/j.foodchem.2016.07.073

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