The fate of acylated anthocyanins in mildly heated neutral solution
Julie-Anne Fenger, Rebecca J. Robbins, Thomas M. Collins, Olivier Dangles
Topics & Concepts
ChemistryAnthocyaninOrganic chemistryFood sciencePhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisBiochemical Analysis and Sensing Techniques