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Formation of hydroxyphenyl-pyranoanthocyanins derived from cyanidin-3-O-glucoside and effects of high-pressure processing on the transformation efficiency

Yingyu Zeng, Xusheng Li, Kailan Yuan, Bo Chen, Wenbao Zhang, Chao Wang, Jianxia Sun, Hosahalli S. Ramaswamy, Weibin Bai

2022Food Chemistry14 citationsDOI

Topics & Concepts

ChemistryYield (engineering)Food scienceStereochemistryOrganic chemistryMaterials scienceMetallurgyPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisMicrobial Inactivation Methods
Formation of hydroxyphenyl-pyranoanthocyanins derived from cyanidin-3-O-glucoside and effects of high-pressure processing on the transformation efficiency | Litcius