The color difference of rubus fruits is closely related to the composition of flavonoids including anthocyanins

Author:

Wu Yaqiong,Zhang Chunhong,Huang Zhengjin,Lyu Lianfei,Li Jing,Li Weilin,Wu Wenlong

Funder

Jiangsu Agricultural Science and Technology Independent Innovation Fund

Publisher

Elsevier BV

Subject

Food Science

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4. Design management of functional foods for quality of life improvement;Butnariu;Annals of Agricultural and Environmental Medicine,2013

5. Screening of bioflavonoid and antioxidant activity of lens culinaris medikus;Butu;Digest Journal of Nanomaterials and Biostructures,2014

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