HIGHLIGHTS
- who: Ezzat Mohamad Azman et al. from the Department of Food and Nutritional Sciences, University of Reading, Whiteknights , AH, UK have published the article: Stability Enhancement of Anthocyanins from Blackcurrant (Ribes Nigrum L.) Pomace through Intermolecular Copigmentation, in the Journal: Molecules 2022, 27, 5489. of /2022/
- what: 4 of 18 Therefore, the overall aim of this work was to enhance the fundamental understanding of the intermolecular copigmentation reactions that take place between the anthocyanins present in a semi-purified extract and phenolic acids. To achieve these aims, the study centered on two key objectives: (i . . .
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