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Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin.
Antioxidants (Basel). 2023 Sep 13;12(9):1757. doi: 10.3390/antiox12091757.
Antioxidants (Basel). 2023.
PMID: 37760059
Free PMC article.
Thermal degradation of red cabbage (Brassica oleracea L. var. Capitata f. rubra) anthocyanins in a water model extract under accelerated shelf-life testing.
De Marchi L, Salemi L, Bellumori M, Chignola R, Mainente F, Santisteban Soto DV, Fierri I, Ciulu M, Zoccatelli G.
De Marchi L, et al. Among authors: fierri i.
Food Chem. 2024 May 15;440:138272. doi: 10.1016/j.foodchem.2023.138272. Epub 2023 Dec 23.
Food Chem. 2024.
PMID: 38159318
Free article.
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