Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside
Ming Nie, Lu Wang, Shengmin Lu, Yangguang Wang, Meiyu Zheng, Zhongxiang Fang
Topics & Concepts
ChemistryAnthocyaninAmino acidMethioninePhenylalanineTryptophanCyanidinFourier transform infrared spectroscopyFood scienceBiochemistryChemical engineeringEngineeringPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisFood Quality and Safety Studies