Improving red radish anthocyanin yield and off flavor...

  • Main
  • 2016
  • Improving red radish anthocyanin yield and off flavor...

Improving red radish anthocyanin yield and off flavor removal by acidified aqueous organic based medium

Chen, Wentian, KARANGWA, Eric, Yu, Jingyang, Feng, Biao, Xia, Shuqin, Zhang, X M
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?
Year:
2016
Language:
english
Journal:
RSC Adv.
DOI:
10.1039/c6ra16936h
File:
PDF, 1.19 MB
english, 2016
Conversion to is in progress
Conversion to is failed