Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extract.

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第一作者： Burcu,Guldiken

第一单位： Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.

作者： Burcu,Guldiken ^[1] ; Monika,Gibis ^[2] ; Dilek,Boyacioglu ^[3] ; Esra,Capanoglu ^[1] ; Jochen,Weiss ^[1]

作者单位： Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey. ^[1] Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada. ^[2] Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany. ^[3]

关键词 acylation anthocyanins ascorbic acid black carrot encapsulation liposomes

主题词酰化作用(Acylation);抗坏血酸(Ascorbic Acid);胡萝卜(Daucus carota);药物调剂(Drug Compounding);脂质体(Liposomes);植物提取物(Plant Extracts);植物根(Plant Roots)

DOI 10.1002/jsfa.11225

PMID 33788286

发布时间 2021-09-09

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