Ultrahigh Pressure Facilitates the Acylation of Malvidin and Chlorogenic Acid to Increase the Stability and Protective Effect of Malvidin Derivatives on H 2 O 2 -Induced ARPE-19 Cells

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Published in:Journal of agricultural and food chemistry 2021-11, Vol.69 (46), p.13990-14003
Main Authors: Liu, Xinyao, Li, Sheng, Wang, Zhitong, Wang, Xinyuan, He, Yang, Wen, Liankui
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Language:English
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container_issue 46
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creator Liu, Xinyao
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Wang, Zhitong
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doi_str_mv 10.1021/acs.jafc.1c03133
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source American Chemical Society:Jisc Collections:American Chemical Society Read & Publish Agreement 2022-2024 (Reading list)
title Ultrahigh Pressure Facilitates the Acylation of Malvidin and Chlorogenic Acid to Increase the Stability and Protective Effect of Malvidin Derivatives on H 2 O 2 -Induced ARPE-19 Cells
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