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Ligang Jiang
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Enzymatic acylation of cyanidin-3-O-glucoside in raspberry anthocyanins for intelligent packaging: Improvement of stability, lipophilicity and functional properties
by
Yang Lin
,
Cong Li
,
Ping Shao
,
Ligang
Jiang
,
Bilian Chen
,
Mohamed A. Farag
Published in
Current Research in Food Science
(2022)
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Related Subjects
Antioxidant activity
Cyanidin-3-O-Glucoside
Enzymatic acylation
Food processing and manufacture
Intelligent food packing
Nutrition. Foods and food supply
Raspberry anthocyanin
Stability
TP368-456
TX341-641
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