Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Xiying Jin"'
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101423- (2024)
Colored potatoes have many health benefits because they are rich in anthocyanins. However, the constituent and property of anthocyanins in colored potatoes have not been systematically studied yet. Herein, metabolomic analysis was carried out to inve
Externí odkaz:
https://doaj.org/article/f8df53b260eb41d68d86e0b0c84fbbdc
Publikováno v:
Food Chemistry. 420:136102
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78ff6b11573bd1a353051a5e88d46313
https://doi.org/10.1016/j.foodchem.2023.136102
https://doi.org/10.1016/j.foodchem.2023.136102