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

出版年份 2019 全文链接

标题

作者

关键词

Anthocyanins, Antioxidant capacity, Blackcurrant, Enzymatic acylation, Lauric acid, Lipophilicity, Thermostability

出版物

Volume 281, Issue -, Pages 189-196

出版商

Elsevier BV

发表日期

2019-01-03

DOI

10.1016/j.foodchem.2018.12.111

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