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Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extraction.
Food Chem. 2020 Dec 15;333:127494. doi: 10.1016/j.foodchem.2020.127494. Epub 2020 Jul 6.
Food Chem. 2020.
PMID: 32663754
Effect of tannins on microwave-assisted extractability and color properties of sorghum 3-deoxyanthocyanins.
Brantsen JF, Herrman DA, Ravisankar S, Awika JM.
Brantsen JF, et al. Among authors: herrman da.
Food Res Int. 2021 Oct;148:110612. doi: 10.1016/j.foodres.2021.110612. Epub 2021 Jul 17.
Food Res Int. 2021.
PMID: 34507756
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Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability.
Herrman DA, Brantsen JF, Awika JM.
Herrman DA, et al.
Food Chem. 2022 Mar 15;372:131233. doi: 10.1016/j.foodchem.2021.131233. Epub 2021 Sep 27.
Food Chem. 2022.
PMID: 34624780
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