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1 Ergebnisse
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The degradation and antioxidant capacity of anthocyanins fr..:
Wang, Zhiyue
;
Zhang, Yanfei
;
Tu, Zhijun
...
Food Bioscience. 59 (2024) - p. 103914 , 2024
Link:
https://doi.org/10.1016/j.fbio.2024.103914
RT Journal T1
The degradation and antioxidant capacity of anthocyanins from eggplant peels in the context of complex food system under thermal processing
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fbio.2024.103914&Exemplar=1&LAN=DE A1 Wang, Zhiyue A1 Zhang, Yanfei A1 Tu, Zhijun A1 Yu, Chengwei A1 Liu, Rong A1 Deng, Zeyuan A1 Luo, Ting PB Elsevier BV YR 2024 SN 2212-4292 JF Food Bioscience VO 59 SP 103914 LK http://dx.doi.org/https://doi.org/10.1016/j.fbio.2024.103914 DO https://doi.org/10.1016/j.fbio.2024.103914 SF ELIB - SuUB Bremen
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