Enzymatic acylation of raspberry anthocyanin: Evaluations on its stability and oxidative stress prevention

Teng, H; Mi, YN; Cao, H; Chen, L

Cao, H; Chen, L (通讯作者)，Guangdong Ocean Univ, Coll Food Sci & Technol,Guangdong Prov Engn Lab M, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Technol Res Ctr Seafood,Key L, Zhanjiang 524088, Peoples R China.

FOOD CHEMISTRY, 2022; 372 ():

Abstract

Raspberry anthocyanins were isolated and purified by XAD-7HP macroporous resin and silica gel column chromatography. Anthocyanins were then acylated w......

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