共 20 条
[4]
Impact of location; type; and number of glycosidic substitutions on the color expression of o -dihydroxylated anthocyanidins.[J].Gregory T. Sigurdson;Rebecca J. Robbins;Thomas M. Collins;M. Mónica Giusti.Food Chemistry.2018,
[5]
Lycium ruthenicum studies: Molecular biology; Phytochemistry and pharmacology.[J].Hanqing Wang;Jiaoning Li;Weiwei Tao;Xia Zhang;Xiaojuan Gao;Jingjiao Yong;Jianjun Zhao;Liming Zhang;Yongzhou Li;Jin-ao Duan.Food Chemistry.2018,
[6]
Isolation; antioxidant property and protective effect on PC12 cell of the main anthocyanin in fruit of Lycium ruthenicum Murray.[J].Jilong Tang;Yamei Yan;Linwu Ran;Jia Mi;Yi Sun;Lu Lu;Yuxiao Gao;Xiaoxiong Zeng;Youlong Cao.Journal of Functional Foods.2017,
[7]
Molar absorptivity ( ε ) and spectral characteristics of cyanidin-based anthocyanins from red cabbage.[J].Neda Ahmadiani;Rebecca J. Robbins;Thomas M. Collins;M. Monica Giusti.Food Chemistry.2016, PA
[10]
Anthocyanins composition and antioxidant activity of wild <italic>Lycium ruthenicum</italic> Murr. from Qinghai-Tibet Plateau.[J].Zheng Jie;Ding Chenxu;Wang Liangsheng;Li Guoliang;Shi Junyou;Li Hui;Wang Honglun;Suo Yourui.Food Chemistry.2010, 3