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

出版年份 2020 全文链接

标题

作者

关键词

Anthocyanin, Enzymatic acylation, Colour stability, Antioxidation activity

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 130, Issue -, Pages 109673

出版商

Elsevier BV

发表日期

2020-06-02

DOI

10.1016/j.lwt.2020.109673

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