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Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2017.1372471
Abstract: ABSTRACT The low stability of anthocyanins limits their use in industry, which can be surpassed by gliadins linkage. This work was aimed to study the anthocyanins-gliadins bonding properties. HPLC-DAD-ESI-MS2 analysis indicated that the main litchi…
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Keywords:
litchi pericarp;
ultraviolet fluorescence;
diglycosylated cyanidins;
evaluation gliadins ... See more keywords