Preparation of Acylated Blueberry Anthocyanins through Enzymatic Method in Aqueous/Organic Phase: Effects on its Colour Stability and pH-Response Characteristics
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To explore the potential of anthocyanins in pH-colour responsive intelligent packaging and improve the stability of the pigments, 3,4,5-trimethoxybenzoic acid and gallic acid were grafted onto blueberry anthocyanins via enzyme-catalysed...
1985 ◽
Vol 50
(3)
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pp. 581-599
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2013 ◽
Vol 562-565
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pp. 1008-1015
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2007 ◽
Vol 9
(28)
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pp. 3776
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2015 ◽
Vol 645-646
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pp. 796-799
2019 ◽
Vol 2019
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pp. 1-13
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2017 ◽
Vol 2017
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pp. 1-11
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