Enzymatic enhancement and antioxidant activities of anthocyanins and other phenolic compounds in black currant juice

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

    Original languageEnglish
    Title of host publicationBiologically-active phytochemicals in food : analysis, metabolism, bioavailability and function
    EditorsW. Pfannhauser
    Place of PublicationCambridge
    PublisherRoyal Society of Chemistry
    Publication date2001
    Pages354-356
    Publication statusPublished - 2001

    Cite this

    Landbo, A-K. R., & Meyer, A. B. S. (2001). Enzymatic enhancement and antioxidant activities of anthocyanins and other phenolic compounds in black currant juice. In W. Pfannhauser (Ed.), Biologically-active phytochemicals in food: analysis, metabolism, bioavailability and function (pp. 354-356). Royal Society of Chemistry.