Food Reviews International
Volume 39, 2023 - Issue 7
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Review
Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development
Qianqian Qia Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China;b Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
, Meijun Chuc College of Veterinary Medicine, Qingdao Agricultural University, Qingdao, China
, Xiuting Yua Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China;b Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
, Yanning Xiea Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China
, Yali Lia Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China;b Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
, Yongmei Dua Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China
, Xinmin Liua Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China
, Zhongfeng Zhanga Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China
, John Shid Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, CanadaCorrespondence[email protected]
& Ning Yana Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, ChinaCorrespondence[email protected]
https://orcid.org/0000-0002-3302-4733
Pages 4581-4609
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Published online: 02 Feb 2022
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