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Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives

PolyphenolicsEnzymatic AcylationBiochemistryNatural SciencesBiocatalysisLipophilic PropertiesPhytochemicalMedicineAntioxidant CapacityRedox BiologyBiomolecular EngineeringOxidative Stress