Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation

RESEARCH BACKGROUND: Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. However, their instability is a limiting factor for their usage in functional foods and beverages. EXPERIMENTAL APPROACH: In this work, a new method to enhance the stability of...

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Detalles Bibliográficos
Autores principales: Zhang, Bei, Jiang, Xizhi, Huang, Gaiqun, Xin, Xiangdong, Attaribo, Thomas, Zhang, Yueyue, Zhang, Ning, Gui, Zhongzheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2022
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590268/
https://www.ncbi.nlm.nih.gov/pubmed/36320354
http://dx.doi.org/10.17113/ftb.60.03.22.7203

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590268/
https://www.ncbi.nlm.nih.gov/pubmed/36320354
http://dx.doi.org/10.17113/ftb.60.03.22.7203

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