Addition of sucrose during the blueberry heating process is good or bad? Evaluating the changes of anthocyanins/anthocyanidins and the anticancer ability in HepG-2 cells-Reference-Cited by-同舟云学术

Addition of sucrose during the blueberry heating process is good or bad? Evaluating the changes of anthocyanins/anthocyanidins and the anticancer ability in HepG-2 cells

Published:2018-05 Issue: Volume:107 Page:509-517
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhou Fang,Wang Tao,Zhang Bolin,Zhao Hongfei

Funder

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science

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4. Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics;Hou;Food Research International,2013

5. Study on major nutrition and anthocyanins of blueberry;Hu;Food Science,2006

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