Author:
Knievel D.C.,Abdel-Aal E.-S.M.,Rabalski I.,Nakamura T.,Hucl P.
Subject
Biochemistry,Food Science
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5. Abdel-Aal, E.-S.M., Abou-Arab, A.A., Gamel, T.H., Hucl, P., Young, J.C., Rabalski, I., 2008. Fractionation of blue wheat anthocyanin compounds and their contribution to antioxidant properties. J. Agric. Food Chem. 56, 11171–11177.
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