Sigmoidal kinetics of anthocyanin accumulation during fruit ripening: A comparison between açai fruits (Euterpe oleracea) and other anthocyanin-rich fruits-Reference-Cited by-同舟云学术

Sigmoidal kinetics of anthocyanin accumulation during fruit ripening: A comparison between açai fruits (Euterpe oleracea) and other anthocyanin-rich fruits

Published:2011-09 Issue:6 Volume:24 Page:796-800
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Rogez H.,Pompeu D.R.,Akwie S.N.T.,Larondelle Y.

Publisher

Elsevier BV

Subject

Food Science

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5. Composition of anthocyanins in mulberry and their antioxidant activity;Du;Journal of Food Composition and Analysis,2008

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