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Stability-increasing effects of anthocyanin glycosyl acylation

Chang-Ling Zhao1, Yu-Qi Yu2, Zhong-Jian Chen3

  • 1College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.

Food Chemistry
|August 11, 2016
PubMed

Keywords:
Acylated anthocyaninsAnthocyanin glycosyl acylationEffectsMechanismStability

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