Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties

Published 2008 View Full Article

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Title
Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 23, Pages 11171-11177
Publisher
American Chemical Society (ACS)
Online
2008-11-14
DOI
10.1021/jf802168c

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