Publisher
Springer Science and Business Media LLC
Reference16 articles.
1. Fang Zhongxiang, Ni Yuanying. 2001. Research advances of anthocyanidin's physiological functions [J]. Guangzhou Food Science and Technology,17 (3): 60–62. (in Chinese)
2. Mazza, G. 1987. Recent Development in the Stabilization of Anthocyanins in Food Products [J]. Food Chemistry,88(3): 207–225
3. Ghiselli, A., Nardini, M., Baldi, A., Scaccini C.,et al. 1998. Antioxidant activity of different phenolic fractions separated from an Italian red wine [J]. J. Agre. Food Chem.,46(3): 361–367.
4. He Hongying, Li Huajun, Yang Jian,et al. 2001. The progress on the research of functional foods of regulating blood fat [J]. Food and Mechanism,81(1): 4–5. (in Chinese)
5. Igarashi K., Kimura Y., Takenaka A.,et al. 2000. Preventive Effects of Dietary Cabbage Acylated Ant-Hocyanins on Paraqual-Induced Oxidative Stress in Rats [J]. Biosci. Biotechnol. Biochem.,64(4): 1600–1607.
Cited by
21 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献