Stability enhancement of anthocyanins from blackcurrant (Ribes nigrum l.) Pomace through intermolecular copigmentation

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Stability enhancement of anthocyanins from blackcurrant (Ribes nigrum l.) Pomace through intermolecular copigmentation

Intermolecular copigmentation denotes the interaction between colored anthocyanins and the colorless copigment, which is not bound covalently to the anthocyanin molecule. This is the first study to investigate the effect of intermolecular copigmentation on the stability of individual anthocyanins fr...

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Bibliographic Details
Main Authors:	Mohamad Azman, Ezzat, Yusof, Nurhayati, Chatzifragkou, Afroditi, Charalampopoulos, Dimitris
Format:	Article
Published:	Multidisciplinary Digital Publishing Institute 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/103281/

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