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Profile of anthocyanins in purple vegetables commonly consumed in China and their relationship with antioxidant abilities

Qingchao Gao, Yi Li, Yahui Li, Ying Liang, Zhiyong Zhang

2022Journal of Food Measurement & Characterization20 citationsDOI

Topics & Concepts

AnthocyaninRed cabbageAnthocyanidinsFood scienceChemistryDPPHBlack riceCyanidinAntioxidantAglyconeAnthocyanidinPeonidinBotanyHorticultureFlavonoidBiologyBiochemistryDelphinidinOrganic chemistryRaw materialGlycosidePhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressFermentation and Sensory Analysis
Profile of anthocyanins in purple vegetables commonly consumed in China and their relationship with antioxidant abilities | Litcius