Stability Enhancement of Anthocyanins from Blackcurrant (<i>Ribes Nigrum</i> L.) Pomace through Intermolecular Copigmentation.

Molecules · 2022 · PMC9457548 · PMID 36080257

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an increasing trendno p-value reported

This suggested that the pH had a strong influence on the antioxidant capacity of the anthocyanin solutions, where an increase in the pH resulted in an increasing trend of antioxidant capacity.

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