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

H Teng, Y Mi, H Cao, L Chen - Food Chemistry, 2022 - Elsevier
Raspberry anthocyanins were isolated and purified by XAD-7HP macroporous resin and
silica gel column chromatography. Anthocyanins were then acylated with methyl salicylate …
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Enzymatic acylation of raspberry anthocyanin: evaluations on its stability and oxidative stress prevention.

H Teng, Y Mi, H Cao, L Chen - 2021 - cabidigitallibrary.org
Raspberry anthocyanins were isolated and purified by XAD-7HP macroporous resin and
silica gel column chromatography. Anthocyanins were then acylated with methyl salicylate …

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

H Teng, Y Mi, H Cao, L Chen - Food Chemistry, 2021 - europepmc.org
Raspberry anthocyanins were isolated and purified by XAD-7HP macroporous resin and
silica gel column chromatography. Anthocyanins were then acylated with methyl salicylate …

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

H Teng, Y Mi, H Cao, L Chen - Food chemistry, 2022 - pubmed.ncbi.nlm.nih.gov
Raspberry anthocyanins were isolated and purified by XAD-7HP macroporous resin and
silica gel column chromatography. Anthocyanins were then acylated with methyl salicylate …

[引用][C] Enzymatic acylation of raspberry anthocyanin: Evaluations on its stability and oxidative stress prevention

H Teng, Y Mi, H Cao, L Chen - 2022