Enzymatic Acylation of Black Rice Anthocyanins and Evaluation of Antioxidant Capacity and Stability of Their Derivatives.

Foods · 2023 · PMC10743184 · PMID 38137310

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Compared with black rice anthocyanins, the degradation kinetic parameters of the acylated derivatives showed a trend of lower degradation rate k and longer degradation half-life t 1/2 .

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