Lv5
890 积分 2024-11-04 加入
Effects of hydroxylation at C3′ on the B ring and diglycosylation at C3 on the C ring on flavonols inhibition of α-glucosidase activity
3个月前
已完结
Anthocyanin Degradation of Blueberry–Aronia Nectar in Glass Compared with Carton during Storage
3个月前
已完结
Effect of glycosylation, acylation and pyranylation at cyanidin C‐ring on its interaction with vitamin C in apple juice beverage matrix
3个月前
已完结
Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr
4个月前
已完结
Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid
5个月前
已完结
Progress on molecular modification and functional applications of anthocyanins
5个月前
已完结
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