Effect of encapsulation on stability of anthocyanins and chlorogenic acid isomers in aronia during in vitro digestion and their transformation in a model system
Youngbin Jang, Eun‐Mi Koh
Topics & Concepts
Chlorogenic acidChemistryFood scienceCyanidinAnthocyaninChromatographyBiochemistryMicroencapsulation and Drying ProcessesPhytochemicals and Antioxidant ActivitiesProteins in Food Systems