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Thermal degradation of red cabbage (Brassica oleracea L. var. Capitata f. rubra) anthocyanins in a water model extract under accelerated shelf-life testing.
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.
Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin.
Fierri I, De Marchi L, Chignola R, Rossin G, Bellumori M, Perbellini A, Mancini I, Romeo A, Ischia G, Saorin A, Mainente F, Zoccatelli G.
Fierri I, et al.
Antioxidants (Basel). 2023 Sep 13;12(9):1757. doi: 10.3390/antiox12091757.
Antioxidants (Basel). 2023.
PMID: 37760059
Free PMC article.
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