Extraction and characterization of anthocyanins from Nitraria tangutorun bobr. dry fruit and evaluation of their stability in aqueous solution and taurine-contained beverage-Reference-Cited by-同舟云学术

Extraction and characterization of anthocyanins from Nitraria tangutorun bobr. dry fruit and evaluation of their stability in aqueous solution and taurine-contained beverage

Published:2017-12-29 Issue:2 Volume:12 Page:937-948
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Sang Jun,Ma Qun,Ren Mei-jiao,He Si-tong,Feng Duo-duo,Yan Xiao-li,Li Cui-qin

Funder

Fundamental Research Funds for the Central Universities

Shaanxi Province Industry-University-Research Cooperative Innovation Project

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/article/10.1007/s11694-017-9709-9/fulltext.html

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3. X. Peng, F. Gao, H. Lin, Y. Peng, Z. Peng, Guangdong Chem. 33, 49 (2006)

4. W. Wang, L. Tao, Q. Zhao, X. Dong, C. Guo, J. Tradit. Chin. Vet. Med. 30, 5 (2011)

5. J. Zheng, H. Li, C. Ding, Y. Suo, L. Wang, H. Wang, Food Res. Inter. 44, 2041 (2011)

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