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Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin

Leigh C R Schmidt1, Oguz K Ozturk1, Jennifer Young1

  • 1Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, USA.

Food Chemistry
|November 2, 2022
PubMed

Keywords:
3-deoxyanthocyanidinApigeninidinFood matrixStarch digestion

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