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Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts
Because of the high nutritional value of anthocyanin in purple sweet potatoes (TN57), the stability and quality of anthocyanin in purple sweet potatoes during and after the processing were investigated in this study. First of all, the extraction methods with different parameters, such as temperature...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6770014/ https://ncbi.nlm.nih.gov/pubmed/31489943 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8090393 |
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