pH-dependent antioxidant stability of black rice anthocyanin complexed with cycloamylose
Yun-Kyoung Jung, Kyeong-Seon Joo, Shin‐Joung Rho, Yong‐Ro Kim
Topics & Concepts
AnthocyaninAntioxidantChemistryThermal stabilityMoietyNuclear chemistryChelationStarchFood scienceBiochemistryStereochemistryOrganic chemistryPhytochemicals and Antioxidant ActivitiesGinkgo biloba and Cashew ApplicationsFood composition and properties