Infrared Spectrum and Thermodynamic Studies of Catechin-Black Rice Anthocyanin Complex

[1] K Gul, A Wani, B Yousuf et al. Critical Reviews in Food Science and Nutrition, 56, 2223(2016).

[2] S Tulipani, F Cardona, Andrés-Lacueva Cristina et al. The Journal of Nutritional Biochemistry, 24, 1415(2013).

[4] Andrés-Lacueva Cristina, F Cardona, S Tulipani et al. The Journal of Nutritional Biochemistry, 24, 1415(2013).

[6] J Elias R, K Sheridan M. Food Chemistry, 177, 17(2015).

[8] Z Zhang, H Zhu, J Hao et al. Journal of Cereal Science, 64, 92(2015).

[9] S M S Raghavarao K, A Naik, C Jampani. Separation and Purification Technology, 125, 170(2014).

[11] M Basalekou, C Pappas, P Tarantilis et al. International Journal of Food Science & Technology, 52, 1307(2017).

[12] D Alamar Priscila, S Caramês Elem T, J Poppi Ronei et al. Food Analytical Methods, 10, 1609(2017).

[13] F Sweeney C, B Snyder A, L E Rodriguez-Saona et al. Food Chemistry, 147, 295(2014).

[14] K Chauhan, L Swer T. Lebensmittel-Wissenschaft und-Technologie/Food Science and Technology, 102, 181(2019).

[15] P Chanphai, H A Tajmir-Riahi. Food Hydrocolloids, 89, 461(2019).