Selective enzymatic lipophilization of anthocyanin glucosides from blackcurrant (Ribes nigrum L.) skin extract and characterization of esterified anthocyanins
Open Access
- 1 November 2018
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 266, 415-419
- https://doi.org/10.1016/j.foodchem.2018.06.024
Abstract
No abstract availableKeywords
Funding Information
- FCT (PTDC/AGR-TEC/3078/2014)
- MEC
- FEDER (UID/QUI/50006/2013 – POCI/01/0145/FERDER/007265)
- Department for Environment Food & Rural Affairs (LK0821)
- Technology Strategy Board (BW004A/130229, 132577)
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