HYPOTHESIS AND THEORY
Accepted on 19 Feb 2025
Complex coacervation of anthocyanin-rich pigments from red cabbage (Brassica oleracea) with inulin, gum arabic and pea protein
doi 10.3389/fnut.2025.1523365
- Frontiers in Nutrition
- Food Chemistry
- Research Topics
- Anthocyanins in Nutritional Science
Anthocyanins in Nutritional Science
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Articles
ORIGINAL RESEARCH
Published on 23 Oct 2024
Preharvest sodium selenite treatments affect the growth and enhance nutritional quality of purple leaf mustard with abundant anthocyanin
doi 10.3389/fnut.2024.1447084
- 562 views
ORIGINAL RESEARCH
Published on 18 Jun 2021
Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein
doi 10.3389/fnut.2021.691784
- 3,557 views
- 26 citations
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