Antioxidant capacities and anthocyanin characteristics of the black–red wild berries obtained in Northeast China

出版年份 2016 全文链接

标题

作者

关键词

Berries, Anthocyanins, Antioxidant activity, HPLC, Northeast China

出版物

FOOD CHEMISTRY

Volume 204, Issue -, Pages 150-158

出版商

Elsevier BV

发表日期

2016-02-20

DOI

10.1016/j.foodchem.2016.02.122

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