HIGHLIGHTS
- who: Xiangyue Chen and collaborators from the Guangdong Academy Agricultural Sciences, Sericultural and Agri-Food Research Institute/Key Laboratory Products Processing, Guangzhou, China Carbohydrate Laboratory, School Food Science and Engineering, South China University Technology have published the Article: Co-Pigmentation Mechanism and Thermal Reaction Kinetics of Mulberry Anthocyanins with Different Phenolic Acids, in the Journal: Foods 2022, 3806 of /2022/
- what: Hydrophobic_interaction were formed between anthocyanins and three phenolic acids this study provided a green choice for mulberry anthocyanins color enhancement in the (FA, CA and VA).
- how: Ultra Performance Liquid Chromatography-Quadrupole . . .
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