Determination of anthocyanidins in different plant origin foods by improved pH differential method

TAN Liang, LI Yulin, GAO Xiuzhen, ZHAO Jing, WANG Ting, JIANG Guijuan, WANG Honglei, WANG Huan

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 276-285.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 276-285. DOI: 10.13995/j.cnki.11-1802/ts.032762

Determination of anthocyanidins in different plant origin foods by improved pH differential method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(21): 276-285 https://doi.org/10.13995/j.cnki.11-1802/ts.032762

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