Progress in the study of structure, stability and hypoglycemic effect of acylated anthocyanins

XIA Ling, CHEN Xiaolan, WANG Zichao, WANG Huichun, ZHANG Wenjian

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (15) : 374-383.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (15) : 374-383. DOI: 10.13995/j.cnki.11-1802/ts.041195

Progress in the study of structure, stability and hypoglycemic effect of acylated anthocyanins

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(15): 374-383 https://doi.org/10.13995/j.cnki.11-1802/ts.041195

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