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Interactive effects of gallic/ferulic/caffeic acids and anthocyanins on pigment thermal stabilities
The data presented in this article are related to the research article entitled “The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability” (Qian et al., 2017) [1]. This paper described preparation and isolation of anthocyanins from purple sweet potatoes (PSP) a...
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| Publié dans: | Data Brief |
|---|---|
| Auteurs principaux: | , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Elsevier
2017
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5425340/ https://ncbi.nlm.nih.gov/pubmed/28516146 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.dib.2017.04.036 |
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