Physicochemical properties and anthocyanin bioaccessibility...

International Journal of Food Properties 2019 / 01 Vol. 22; Iss. 1

Physicochemical properties and anthocyanin bioaccessibility of downy rose-myrtle powder prepared by superfine grinding

Gao, Xuebin, Zhu, Dinghe, Liu, Yongji, Zha, Longying, Chen, Dixin, Guo, Honghui
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Volume:
22
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2019.1702999
Date:
January, 2019
File:
PDF, 1.49 MB
english, 2019
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