Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part II: Chemical Structure, Color, and Intake of Anthocyanins
Author:
Publisher
Informa UK Limited
Subject
Analytical Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408347.2011.632314
Reference322 articles.
1. Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods
2. Recent Advances in the Field of Anthocyanins– Main Focus on Structures
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