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pro vyhledávání: '"Grabauskaitė, R."'
Investigation and properties of complexes of anthocyanins and cross-linked pectin or sodium alginate
Anthocyanins (ANC) are naturally occurring phenolic compounds responsible for the red, blue, and purple colors of fruits, vegetables and flowers [1]. These colorful compounds possess strong antioxidant, antiinflammatory and antimicrobial properties,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3368::c04ace346a6d3688c17318305cb7597f
https://vb.ktu.edu/KTU:ELABAPDB158821748&prefLang=en_US
https://vb.ktu.edu/KTU:ELABAPDB158821748&prefLang=en_US
Significant part of berry processing is juice production which generates huge amounts of pomace including skin, seeds and residue of fruit pulp. Often discarded as a waste, berry press cake contains valuable bioactive compounds having health-promotin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3368::fb0a52a2477af271197ea8a5b1971ad9
https://vb.ktu.edu/KTU:ELABAPDB158792973&prefLang=en_US
https://vb.ktu.edu/KTU:ELABAPDB158792973&prefLang=en_US
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