Antioxidant capacities and anthocyanin characteristics of the black–red wild berries obtained in Northeast China

	Antioxidant capacities and anthocyanin characteristics of the black–red wild berries obtained in Northeast China
	Chengyong Feng; Shang Su; Lijin Wang; Jie Wu; Zhongqiu Tang; Yanjun Xu; Qingyan Shu; Liangsheng Wang
刊名	FOOD CHEMISTRY
	2016
卷号	204 期号:-页码:150-158
ISSN号	0308-8146
内容类型	期刊论文
源URL	[http://ir.ibcas.ac.cn/handle/2S10CLM1/16450]
专题	中科院北方资源植物重点实验室
推荐引用方式 GB/T 7714	Chengyong Feng,Shang Su,Lijin Wang,et al. Antioxidant capacities and anthocyanin characteristics of the black–red wild berries obtained in Northeast China[J]. FOOD CHEMISTRY,2016,204(-):150-158.
APA	Chengyong Feng.,Shang Su.,Lijin Wang.,Jie Wu.,Zhongqiu Tang.,...&Liangsheng Wang.(2016).Antioxidant capacities and anthocyanin characteristics of the black–red wild berries obtained in Northeast China.FOOD CHEMISTRY,204(-),150-158.
MLA	Chengyong Feng,et al."Antioxidant capacities and anthocyanin characteristics of the black–red wild berries obtained in Northeast China".FOOD CHEMISTRY 204.-(2016):150-158.