Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives | |
Yang, Wei[1]; Kortesniemi, Maaria[1]; Yang, Baoru[1]; Zheng, Jie[2] | |
2018 | |
卷号 | 66期号:11页码:2909 |
URL标识 | 查看原文 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/4444328 |
专题 | 暨南大学 |
作者单位 | 1.[1]Univ Turku, Dept Biochem, Food Chem & Food Dev, FI-20014 Turku, Finland 2.[2]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China |
推荐引用方式 GB/T 7714 | Yang, Wei[1],Kortesniemi, Maaria[1],Yang, Baoru[1],et al. Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives[J],2018,66(11):2909. |
APA | Yang, Wei[1],Kortesniemi, Maaria[1],Yang, Baoru[1],&Zheng, Jie[2].(2018).Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives.,66(11),2909. |
MLA | Yang, Wei[1],et al."Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives".66.11(2018):2909. |
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