Solid phase fractionation techniques for segregation of red cabbage anthocyanins with different colorimetric and stability properties.
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DOI: 10.1016/j.foodres.2018.11.026
Abstract: Red cabbage anthocyanin extract contains cyanidin derivatives as various non-, mono-, and di-acylated forms capable of expressing various colors from red to blue. The objective of this study was to develop a simple solid phase… read more here.
Keywords: cabbage; stability; cabbage anthocyanins; solid phase ... See more keywords