Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems
Nazila Ghareaghajlou, Somayeh Hallaj‐Nezhadi, Zahra Ghasempour
Topics & Concepts
AnthocyaninChemistryRed cabbageExtraction (chemistry)Ascorbic acidBioavailabilitySolventFood additiveFood industryFood scienceChromatographyOrganic chemistryBiologyBioinformaticsPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyBotanical Research and Applications