DFT study of the stabilization effect on anthocyanins via secondary interactions
Anthocyanins, which are the labile flavonoid pigments in botanical food, are attracting intensive attention because they can reduce the risk of noncommunicable diseases. Thus, many dietary molecules have been explored to minimize anthocyanin degradation. This study developed a novel model based on t...
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| Autores principales: | , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/a8bdb3de25e24deaaa5f647f8887dfc2 |
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