articleBiochemical Engineering JournalApr 23, 2003Closed access

Acylated anthocyanins from edible sources and their applications in food systems

MMM. Mónica GiustiRERonald E. Wrolstad

University of Maryland, College Park · Oregon State University

Indexed incrossref

Abstract

No abstract available for this paper.

Citation impact

930
total citations
FWCI
5.31
Percentile
100%
References
52
Citations per year

Authors

2

Topics & keywords

Topics
Keywords
  • Anthocyanin
  • Red cabbage
  • Chemoprotective
  • Food science
  • Health benefits
  • Pigment
  • Chemistry
  • Biotechnology
UN Sustainable Development Goals
  • Zero hunger
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