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

Autor: Gao, Xuebin1 (AUTHOR), Zhu, Dinghe2 (AUTHOR), Liu, Yongji2 (AUTHOR), Zha, Longying3 (AUTHOR), Chen, Dixin4 (AUTHOR), Guo, Honghui1,2 (AUTHOR) guohh1999@hotmail.com
Zdroj: International Journal of Food Properties. 2019, Vol. 22 Issue 1, p2022-2032. 11p.
Databáze: Academic Search Ultimate
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