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中文期刊 (11246 )
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2022 (1)

期刊名称

food technology and biotechnology (1)

关键词

mulberry fruit; anthocyanin stability; acylation; antioxidant activity (1)

作者

Zhang, Bei AND Jiang, Xizhi AND Huang, Gaiqun AND Xin, Xiangdong AND Attaribo, Thomas AND Zhang, Yueyue AND Zhang, Ning AND Gui, Zhongzheng AND Huang, Gaiqun AND Gui, Zhongzheng (0)

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chinese acad agr sci, sericultural res inst, 666 changhui rd, zhenjiang 212018, jiangsu, peoples r china (1)
jiangsu univ sci & technol, sch biotechnol, 666 changhui rd, zhenjiang 212018, jiangsu, peoples r china (1)
sichuan acad agr sci, sericultural res inst, 87 hezhong st, nanchong 637000, sichuan, peoples r china (1)

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资源类型: 外文期刊

作者:Zhang, Bei(精确检索)

作者:Jiang, Xizhi(精确检索)

作者:Huang, Gaiqun(精确检索)

作者:Xin, Xiangdong(精确检索)

作者:Attaribo, Thomas(精确检索)

作者:Zhang, Yueyue(精确检索)

作者:Zhang, Ning(精确检索)

作者:Gui, Zhongzheng(精确检索)

作者:Huang, Gaiqun(精确检索)

作者:Gui, Zhongzheng(精确检索)

共1条记录

Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation

Zhang, Bei; Jiang, Xizhi; Huang, Gaiqun; Xin, Xiangdong; Attaribo, Thomas; Zhang, Yueyue; Zhang, Ning; Gui, Zhongzheng; Huang, Gaiqun; Gui, Zhongzheng; SCI

机构： Jiangsu Univ Sci & Technol, Sch Biotechnol, 666 Changhui Rd, Zhenjiang 212018, Jiangsu, Peoples R China; Sichuan Acad Agr Sci, Sericultural Res Inst, 87 Hezhong St, Nanchong 637000, Sichuan, Peoples R China; Chinese Acad Agr Sci, Sericultural Res Inst, 666 Changhui Rd, Zhenjiang 212018, Jiangsu, Peoples R China;

来源：FOOD TECHNOLOGY AND BIOTECHNOLOGY年份：2022

关键词： mulberry fruit; anthocyanin stability; acylation; antioxidant activity

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Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation

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