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

标题
Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 23, Pages 11171-11177
出版商
American Chemical Society (ACS)
发表日期
2008-11-14
DOI
10.1021/jf802168c

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