Acylated anthocyanins from sprouts of Raphanus sativus cv....

Food Chemistry 2015 / 01 Vol. 166

Acylated anthocyanins from sprouts of Raphanus sativus cv. Sango: Isolation, structure elucidation and antioxidant activity

Matera, Riccardo, Gabbanini, Simone, Berretti, Serena, Amorati, Riccardo, De Nicola, Gina Rosalinda, Iori, Renato, Valgimigli, Luca
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
166
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.06.056
Date:
January, 2015
File:
PDF, 722 KB
english, 2015
Conversion to is in progress
Conversion to is failed