Enzymatic esterification of anthocyanins extracted from food waste for advantageous, high-value industrial application in cosmetics and food (AnthoLip)

Blackburn, RS orcid.org/0000-0001-6259-3807, Mexia, N, Rayner, CM et al. (1 more author) (2018) Enzymatic esterification of anthocyanins extracted from food waste for advantageous, high-value industrial application in cosmetics and food (AnthoLip). In: Proceedings of Valorising field wastes – the next steps? FoodWasteNet: Valorising field wastes – the next steps?, 12-13 Nov 2018, Nottingham, UK. FoodWasteNet , p. 9.

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Authors/Creators:
Dates:
  • Accepted: 1 August 2018
  • Published: 12 November 2018
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Arts, Humanities and Cultures (Leeds) > School of Design (Leeds)
Funding Information:
FunderGrant number
BBSRCPoC17_07
Depositing User: Symplectic Publications
Date Deposited: 19 Nov 2018 12:58
Last Modified: 13 May 2019 07:10
Status: Published
Publisher: FoodWasteNet

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