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Recent advances in food products fortification with anthocyanins · Peerford

Article · Journal · 2020

Recent advances in food products fortification with anthocyanins

Noemí Echegaray, Paulo E. S. Munekata, Patricia Gullón, Christian K. O. Dzuvor, Beatriz Gullón, Francis Appiah-Kubi and 1 more

Critical Reviews in Food Science and Nutrition

Closed access
World top 10%
International · 3 countries

Go to the publisher 10.1080/10408398.2020.1844141

Citations: 86from other works
Field-weighted impact: 3.141.00 is the world average for its field and year
Among its field: Top 10%by citations, against works of its field and year
Authors: 7from 3 institutions

Authors

7 authors across 3 institutions in 3 countries

Noemí EchegarayFirst author
Paulo E. S. Munekata
Patricia Gullón
Christian K. O. Dzuvor
Beatriz Gullón
Francis Appiah-Kubi
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Francis Kubi
José M. LorenzoSenior authorCorresponding

Countries on it

Australia
Spain

Also on it

Monash Universityeducation · AU
Universidade de Vigoeducation · ES

Fields

A work can sit in several, each with a score

Phytochemicals and Antioxidant ActivitiesTopic
Tea Polyphenols and EffectsTopic
Botanical Research and ApplicationsTopic