Characterisation of anthocyanins in the black soybean (Glycine max L.) by HPLC-DAD-ESI/MS analysis

标题
Characterisation of anthocyanins in the black soybean (Glycine max L.) by HPLC-DAD-ESI/MS analysis
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 112, Issue 1, Pages 226-231
出版商
Elsevier BV
发表日期
2008-06-05
DOI
10.1016/j.foodchem.2008.05.056

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