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

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    Original languageEnglish
    Title of host publicationBiologically-active phytochemicals in food
    EditorsW. Pfannhauser, G.R. Fenwick, S. Kokhar
    Place of PublicationCambridge UK
    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 oxidant activities of anthocyanins and other phenolic compounds in black currant juice. In W. Pfannhauser, G. R. Fenwick, & S. Kokhar (Eds.), Biologically-active phytochemicals in food (pp. 354-356). Royal Society of Chemistry.