Lv11
90 积分 2023-01-06 加入
The Role of Copigmentation with Phenolic Compounds on the Vitamin C Resistance and Antioxidant Activity of Anthocyanins
2小时前
待确认
Studies on the antioxidant activities of some new chromone compounds
3个月前
已完结
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
3个月前
已完结
Origin of the exceptional colour stability of the Zebrina anthocyanin
5个月前
已完结
Enhancement of Colour Density and Anthocyanin Stabilities in Pomegranate Juice Against Hmf at Various Concentrations Through Amino Acid Copigmentation During Storage
6个月前
已完结
Effect of sucrose on pH and thermal stability of anthocyanin, total phenolic content, and antioxidant activity of senduduk (Melastoma malabathricum) fruit extract
9个月前
已完结
Study on the Mechanism of Protein Inhibiting The Formation Of An Unstable Complex between Sucrose Degradation Products (Furfural) and Anthocyanins
1年前
已完结
pH and solvent effects on the copigmentation reaction of malvin with polyphenols, purine and pyrimidine derivatives
1年前
已完结
The mechanism of co-pigmentation of anthocyanins in aqueous solutions
1年前
已完结
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