Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning
- 1 January 2007
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 101 (4) , 1365-1371
- https://doi.org/10.1016/j.foodchem.2005.06.057
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