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Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption.
Luiza Koop B, Nascimento da Silva M, Diniz da Silva F, Thayres Dos Santos Lima K, Santos Soares L, José de Andrade C, Ayala Valencia G, Rodrigues Monteiro A. Luiza Koop B, et al. Among authors: diniz da silva f. Food Res Int. 2022 Mar;153:110929. doi: 10.1016/j.foodres.2021.110929. Epub 2022 Jan 8. Food Res Int. 2022. PMID: 35227467 Free article. Review.