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Structural changes in mulberry (Morus Microphylla. Buckl) and chokeberry (Aronia melanocarpa) anthocyanins during

Inhwan Kim1, Joon Kwan Moon2, Sun Jin Hur3

  • 1Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.

Food Chemistry
|March 9, 2020
PubMed

Keywords:
AnthocyaninCyanidinCyanidin glycosideIn vitro digestion modelMetabolitePhenolic acidUHPLC-(ESI)-QqQUHPLC-(ESI)-qTOF

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