Isolation of Strawberry Anthocyanins Using High-speed...

  • Main
  • 2017 / 12
  • Isolation of Strawberry Anthocyanins Using High-speed...
Food Chemistry 2017 / 12

Isolation of Strawberry Anthocyanins Using High-speed Counter-current Chromatography and the Copigmentation with Catechin or Epicatechin by High Pressure Processing

Zou, Hui, Ma, Yan, Xu, Zhenzhen, Liao, Xiaojun, Chen, Ailiang, Yang, Shuming
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?
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.11.102
Date:
December, 2017
File:
PDF, 1.67 MB
english, 2017
Conversion to is in progress
Conversion to is failed