Optimized extraction process and antioxidative and bacteriostatic activities of anthocyanins from Chinese Dwarf Cherry ‘Nongda No 4’

DU Lingmin; XUAN Xiaomao; FU Hongbo; XU Dou; GUO Jinming; DU Junjie; WANG Pengfei; MU Xiaopeng; ZHANG Jiancheng

doi:10.13995/j.cnki.11-1802/ts.020309

DU Lingmin, XUAN Xiaomao, FU Hongbo, XU Dou, GUO Jinming, DU Junjie, WANG Pengfei, MU Xiaopeng, ZHANG Jiancheng

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (16) : 216-221.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (16) : 216-221. DOI: 10.13995/j.cnki.11-1802/ts.020309

Optimized extraction process and antioxidative and bacteriostatic activities of anthocyanins from Chinese Dwarf Cherry ‘Nongda No 4’

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(16): 216-221 https://doi.org/10.13995/j.cnki.11-1802/ts.020309

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Received	Published
2019-02-25	2019-08-25
Issue Date
2019-09-23

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