Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages.
J Agric Food Chem
; 62(30): 7524-31, 2014 Jul 30.
Article
in En
| MEDLINE
| ID: mdl-24991694
Full text:
1
Database:
MEDLINE
Main subject:
Pigments, Biological
/
Brassica
/
Anthocyanins
Language:
En
Journal:
J Agric Food Chem
Year:
2014
Type:
Article
Affiliation country:
United States