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40 积分 2024-09-09 加入
Discovery and characterization of novel anthocyanin-metal complex for blue food coloring
3天前
已完结
Antioxidant compounds from blackberry (Rubus fruticosus) pomace: Microencapsulation by spray-dryer and pH stability evaluation
3天前
已完结
Copigmentation between malvidin-3- O -glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods
7天前
已完结
Factors affecting the stability of anthocyanins and strategies for improving their stability: A review
10天前
已完结
Separation and purification of anthocyanins from Roselle by macroporous resins
15天前
已完结
Co-Pigmentation Mechanism and Thermal Reaction Kinetics of Mulberry Anthocyanins with Different Phenolic Acids
20天前
已完结
Effect of whey protein isolate and phenolic copigments in the thermal stability of mulberry anthocyanin extract at an acidic pH
20天前
已完结
Tailored Zein-Polysaccharide Nanoparticles for Anthocyanin Encapsulation: Insights into Preparation and Characterization
20天前
已完结
Effect of co-pigments on anthocyanins of wild cranberry and investigation of interaction mechanisms
21天前
已完结
Effect of co-pigments on anthocyanins of wild cranberry and investigation of interaction mechanisms
1个月前
已完结
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