Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives
- 3 January 2019
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 281, 189-196
- https://doi.org/10.1016/j.foodchem.2018.12.111
Abstract
No abstract availableKeywords
Funding Information
- Foundation for Research of Natural Resources in Finland (2018001)
- Guangzhou Science Technology and Innovation Commission (2019-03-01-06-3003-0020)
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