Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid
Jingna Liu, Yuanhong Zhuang, Yonghua Hu, Shan Xue, Hui Li, Lian Chen, Peng Fei
Topics & Concepts
Caffeic acidChemistryAntioxidantp-Coumaric acidAcylationDPPHNuclear chemistryCoumaric acidOrganic chemistryChromatographyFerulic acidCatalysisPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsFermentation and Sensory Analysis