Profile of anthocyanins in purple vegetables commonly consumed in China and their relationship with antioxidant abilities
Red cabbage
Anthocyanidins
Black rice
Aglycone
Anthocyanidins
Peonidin
DOI:
10.1007/s11694-021-01267-0
Publication Date:
2022-01-27T00:03:36Z
AUTHORS (5)
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