Anthocyanins, Flavonols, and Free Radical Scavenging Activity of Chinese Bayberry (Myrica rubra) Extracts and Their Color Properties and Stability-Reference-Cited by-同舟云学术

Anthocyanins, Flavonols, and Free Radical Scavenging Activity of Chinese Bayberry (Myrica rubra) Extracts and Their Color Properties and Stability

Published:2005-02-17 Issue:6 Volume:53 Page:2327-2332
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bao Jinsong¹,Cai Yizhong¹,Sun Mei¹,Wang Guoyun¹,Corke Harold¹

Affiliation:

1. Institute of Nuclear Agricultural Sciences, Zhejiang University, Hua Jiachi Campus, Hangzhou 310029, People's Republic of China; Departments of Zoology and Botany, The University of Hong Kong, Hong Kong SAR, People's Republic of China; and Yuyao Agricultural and Forestry Bureau, Yuyao 315400, Zhejiang, People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048312z

Reference40 articles.

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