Author:
Oliveira Kênia Grasielle de,Queiroz Valéria Aparecida Vieira,Carlos Lanamar de Almeida,Cardoso Leandro de Morais,Pinheiro-Sant’Ana Helena Maria,Anunciação Pamella Cristine,Menezes Cícero Beserra de,Silva Ernani Clarete da,Barros Frederico
Subject
General Medicine,Food Science,Analytical Chemistry
Reference37 articles.
1. Sorghum phytochemicals and their potential impact on human health;Awika;Phytochemistry,2004
2. Anthocyanins from black sorghum and their antioxidant properties;Awika;Food Chemistry,2004
3. The effects of light, storage temperature, pH and variety on stability of anthocyanin pigments in four Malus varieties;Bakhshayeshi;Pakistan Journal of Biological Sciences,2006
4. Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility;Barros;Journal Agricultural and Food Chemistry,2012
5. Stability of anthocyanin-based aqueous extract of Andean purple corn and red-flushed sweet potato compared to synthetic and natural colorants;Bolivar;Food Chemistry,2004
Cited by
52 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献