Anthocyanins composition and antioxidant activity of wild Lycium ruthenicum Murr. from Qinghai-Tibet Plateau
- Author
- JIE ZHENG1 3 ; CHENXU DING1 ; LIANGSHENG WANG2 ; GUOLIANG LI1 3 ; JUNYOU SHI1 3 ; HUI LI2 3 ; HONGLUN WANG1 ; YOURUI SUO1
[1] Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810001, China
[2] Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
[3] Graduate University of Chinese Academy of Sciences, Beijing 100049, China - Source
Food chemistry. 2011, Vol 126, Num 3, pp 859-865, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Anthocyanins Antioxidant activity Lycium ruthenicum Murr Total polyphenol content
- Keyword (fr)
- Anthocyane Antioxydant Composition chimique Flavonoïde Polyphénol Pigment
- Keyword (en)
- Anthocyanin Antioxidant Chemical composition Flavonoid Polyphenol Pigments
- Keyword (es)
- Antocianina Antioxidante Composición química Flavonoide Polifenol Pigmento
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23838886
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2010.11.052 
https://dx.doi.org/10.1016/j.foodchem.2010.11.052
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