Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems
Gayan Chandrajith Vidana Gamage, Yau Yan Lim, Wee Sim Choo
Topics & Concepts
AnthocyaninChemistryPigmentAcylationFood sciencePolyphenolOrange (colour)Organic chemistryAntioxidantCatalysisPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisBotanical Research and Applications