Antioxidant capacity of anthocyanin-rich fruits and vegetables and changes of quality characteristics of black carrot added pudding according to storage-Reference-Cited by-同舟云学术

Antioxidant capacity of anthocyanin-rich fruits and vegetables and changes of quality characteristics of black carrot added pudding according to storage

Published:2016-12-31 Issue:4 Volume:59 Page:273-280
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:Journal of Applied Biological Chemistry

Author:

Kang Suna,Lee Soo Hyun,Shim Young Nam,Oh Min Ji,Lee Na Ra,Park Sunmin

Funder

Ministry of Science, ICT and Future Planning

National Research Foundation of Korea(NRF)

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://pdf.medrang.co.kr/JABC/2016/059/JABC059-04-01.pdf

Reference40 articles.

1. Anti-angiogenic, Antioxidant, and Anti-carcinogenic Properties of a Novel Anthocyanin-Rich Berry Extract Formula

2. Antioxidant Determinations by the Use of a Stable Free Radical

3. Color Stability of Commercial Anthocyanin-Based Extracts in Relation to the Phenolic Composition. Protective Effects by Intra- and Intermolecular Copigmentation

4. Anthocyanins in aged blueberry-fed rats are found centrally and may enhance memory

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