Selective enzymatic lipophilization of anthocyanin glucosides from blackcurrant (Ribes nigrum L.) skin extract and characterization of esterified anthocyanins
Keywords: گونه R.; Blackcurrant extract; Fatty acids; Enzymatic catalysis; Selective lipophilization; Mass spectrometry; Anthocyanin; Glycosylation; Renewable effect chemicals; Ribes nigrum;