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Intermolecular copigmentation of anthocyanins with phenol... | ResearchHub
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Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage
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Authors
Xiaohan Wang
5 more
Xiaohan Wang
•
Jingjing Cheng
3 more
•
Xueling Gao
Published
June 10, 2024
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Journal
Food Research International
Topics
Chemistry
Biochemistry
Organic Chemistry
Food Science
Polyphenol
Show all topics
DOI
10.1016/j.foodres.2024.114632
