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Stability assessment of anthocyanins from black soybean, grape, and purple sweet potato under in vitro gastrointestinal digestion

Dayeon Ryu, Eun‐Mi Koh

2022Food Science and Biotechnology12 citationsDOIOpen Access PDF

Topics & Concepts

AnthocyaninChemistryFood scienceDigestion (alchemy)ABTSMalvidinCyanidinBiochemistryAntioxidantDPPHChromatographyPhytochemicals and Antioxidant ActivitiesPhytoestrogen effects and researchFood composition and properties
Stability assessment of anthocyanins from black soybean, grape, and purple sweet potato under in vitro gastrointestinal digestion | Litcius