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Anthocyanins: Modified New Technologies and Challenges

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2 Published in 2023 at "Foods"

DOI: 10.3390/foods12071368

Abstract: Anthocyanins are bioactive compounds belonging to the flavonoid class which are commonly applied in foods due to their attractive color and health-promoting benefits. However, the instability of anthocyanins leads to their easy degradation, reduction in… read more here.

Keywords: modification; food; new technologies; modified new ... See more keywords