Profile of anthocyanins in purple vegetables commonly consumed in China and their relationship with antioxidant abilities

Subjects

Subjects :

General Chemical Engineering
Safety, Risk, Reliability and Quality
Industrial and Manufacturing Engineering
Food Science

Details

ISSN :

21934134 and 21934126

Volume :

16

Database :

OpenAIRE

Journal :

Journal of Food Measurement and Characterization

Accession number :

edsair.doi...........8ff42a8a219871c5927172579d341853

Full Text :

https://doi.org/10.1007/s11694-021-01267-0