Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning

Autoria(s): Duan XW; Jiang YM; Su XG; Zhang ZQ; Shi J
Data(s)

2007
Identificador

http://ir.scbg.ac.cn/handle/344003/819

http://www.irgrid.ac.cn/handle/1471x/14979
Fonte

Duan XW； Jiang YM； Su XG； Zhang ZQ； Shi J .Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning,Food Chemistry ,2007,101(4):1365-1371
Tipo

期刊论文
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