Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins.
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DOI: 10.1111/1541-4337.13070
Abstract: Color is an important characteristic of food. Over the last 15 years, more attention has been paid to natural colorants because of the rising demand for clean-label food products. Anthocyanins, which are a group of… read more here.
Keywords: food; anthocyanin; bioavailability; bioavailability anthocyanins ... See more keywords