Preparation of acylated blueberry anthocyanins through an enzymatic method in an aqueous/organic phase: effects on their colour stability and pH-response characteristics.
Food Funct
; 12(15): 6821-6829, 2021 Aug 02.
Article
en En
| MEDLINE
| ID: mdl-34115078
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Extractos Vegetales
/
Arándanos Azules (Planta)
/
Antocianinas
Idioma:
En
Revista:
Food Funct
Año:
2021
Tipo del documento:
Article