Effect of glycosylation patterns of Chinese eggplant anthocyanins and other derivatives on antioxidant effectiveness in human colon cell lines

作者：Pu Jing, Bingjun Qian, Shu-Juan Zhao, Xin Qi, Ludan Ye, M. Mónica Giusti, Xingya Wang · 发表于：Food Chemistry · 年份：2014 · DOI：10.1016/j.foodchem.2014.08.100 · 被引用次数：65 · 研究领域：Phytochemicals and Antioxidant Activities、Microbial Metabolites in Food Biotechnology、Food Quality and Safety Studies