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An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides.
Zang, Zhihuan; Tang, Siyi; Li, Zhiying; Chou, Shurui; Shu, Chi; Chen, Yi; Chen, Wei; Yang, Shufang; Yang, Yiyun; Tian, Jinlong; Li, Bin.
Afiliação
  • Zang Z; College of Food Science, Shenyang Agricultural University, Shenyang, China.
  • Tang S; College of Food Science, Shenyang Agricultural University, Shenyang, China.
  • Li Z; College of Food Science, Shenyang Agricultural University, Shenyang, China.
  • Chou S; College of Food Science, Shenyang Agricultural University, Shenyang, China.
  • Shu C; College of Food Science, Shenyang Agricultural University, Shenyang, China.
  • Chen Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
  • Chen W; Faculty of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
  • Yang S; Zhejiang Lanmei Technology Co., Ltd., Zhuji, China.
  • Yang Y; Zhejiang Lanmei Technology Co., Ltd., Zhuji, China.
  • Tian J; College of Food Science, Shenyang Agricultural University, Shenyang, China.
  • Li B; College of Food Science, Shenyang Agricultural University, Shenyang, China.
Compr Rev Food Sci Food Saf ; 21(5): 4378-4401, 2022 09.
Article em En | MEDLINE | ID: mdl-36018502
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Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Polissacarídeos / Antocianinas Idioma: En Revista: Compr Rev Food Sci Food Saf Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Polissacarídeos / Antocianinas Idioma: En Revista: Compr Rev Food Sci Food Saf Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China