Evaluation of pH differential and HPLC methods expressed as cyanidin-3-glucoside equivalent for measuring the total anthocyanin contents of berries
Lee, Sang Gil, Vance, Terrence M., Nam, Tae-Gyu, Kim, Dae-Ok, Koo, Sung I., Chun, Ock K.Volume:
10
Language:
english
Journal:
Journal of Food Measurement and Characterization
DOI:
10.1007/s11694-016-9337-9
Date:
September, 2016
File:
PDF, 622 KB
english, 2016