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J-GLOBAL ID：201602234697496421   整理番号：13A1712826

Comparative Studies on the Composition, Antioxidant Activity and Stability of Anthocyanins from Black Rice Bran and Purple Cabbage

著者 (3件)： Liu Qin (Jiangsu Key Lab. for Grain and Oil Quality Control and Further Technol.,School of Food Sci. and Engineering,Nanjing ...) ,  Li Min (Jiangsu Key Lab. for Grain and Oil Quality Control and Further Technol.,School of Food Sci. and Engineering,Nanjing ...) ,  Hu Qiuhui (Jiangsu Key Lab. for Grain and Oil Quality Control and Further Technol.,School of Food Sci. and Engineering,Nanjing ...)
資料名： Shipin Kexue  (Shipin Kexue)
巻： 33  号： 19  ページ： 113-118  発行年： 2012年 
JST資料番号： C2151A  ISSN： 1002-6630  資料種別： 逐次刊行物 (A)
発行国： 中国 (CHN)  言語： 中国語 (ZH)