Improvement and optimization of pH differential method for determination of anthocyanidins in Lycium ruthenicum Murr.and products

TAN Liang,GAO Xiuzhen, WANG Huan, ZHAO Jing, LI Yulin

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 267-278.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 267-278. DOI: 10.13995/j.cnki.11-1802/ts.035907

Improvement and optimization of pH differential method for determination of anthocyanidins in Lycium ruthenicum Murr.and products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(4): 267-278 https://doi.org/10.13995/j.cnki.11-1802/ts.035907

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