Protection of Anthocyanins by Food Matrix During Simulated Digestion: Comparative Analysis of Whole-Açaí Powder and Extracts.
- DOI
- 10.3390/foods15020263
- Published
- 2026 Jan 11
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15020263,
title = {Protection of Anthocyanins by Food Matrix During Simulated Digestion: Comparative Analysis of Whole-Açaí Powder and Extracts.},
author = {Kumkum R and Aston-Mourney K and McNeill BA and Rivera LR},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15020263},
url = {https://doi.org/10.3390/foods15020263}
}RIS
TY - JOUR TI - Protection of Anthocyanins by Food Matrix During Simulated Digestion: Comparative Analysis of Whole-Açaí Powder and Extracts. AU - Kumkum R AU - Aston-Mourney K AU - McNeill BA AU - Rivera LR PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15020263 UR - https://doi.org/10.3390/foods15020263 ER -
APA
R, K., K, A., BA, M., & LR, R. (2026). Protection of Anthocyanins by Food Matrix During Simulated Digestion: Comparative Analysis of Whole-Açaí Powder and Extracts.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15020263
Source records
- pubmed · retrieved 2026-09-26T20:51:51.629Z