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Preparation of hypoglycemic anthocyanins from mulberry (Fru..:
Chen, Zhiling
;
Ma, Jian
;
Li, Peng
...
Innovative Food Science & Emerging Technologies. 84 (2023) - p. 103255 , 2023
Link:
https://doi.org/10.1016/j.ifset.2022.103255
RT Journal T1 <Title>Preparation of hypoglycemic anthocyanins from mulberry (Fructus mori) fruits by ultrahigh pressure extraction</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2022.103255&Exemplar=1&LAN=DE A1 Chen, Zhiling A1 Ma, Jian A1 Li, Peng A1 Wen, Bo A1 Wang, Yu A1 Ma, Yanhong A1 Huang, Wuyang PB Elsevier BV YR 2023 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 84 SP 103255 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2022.103255 DO https://doi.org/10.1016/j.ifset.2022.103255 SF ELIB - SuUB Bremen
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