Factors influencing anthocyanin content in red cabbage (Brassica oleracea varcapitata L f rubra (L) Thell)
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference32 articles.
1. Antioxidative activity of monoacylated anthocyanins isolated from Muscat Bailey A grape
2. Oxygen Radical Absorbing Capacity of Anthocyanins
3. Suppression of Tumor Cell Growth by Anthocyanins In Vitro
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