PANG Xue qun 1,ZHANG Zhao qi 2,DUAN Xue wu 2,JI Zuo liang 2. The Influence of Oxidizing and Reducing Agents on the Stability of Anthocyanin in Pericarp of Lychee Fruits[J]. Journal of South China Agricultural University, 2001, 22(2): 15-17. DOI: 10.7671/j.issn.1001-411X.2001.02.005
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Citation:
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PANG Xue qun 1,ZHANG Zhao qi 2,DUAN Xue wu 2,JI Zuo liang 2. The Influence of Oxidizing and Reducing Agents on the Stability of Anthocyanin in Pericarp of Lychee Fruits[J]. Journal of South China Agricultural University, 2001, 22(2): 15-17. DOI: 10.7671/j.issn.1001-411X.2001.02.005
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PANG Xue qun 1,ZHANG Zhao qi 2,DUAN Xue wu 2,JI Zuo liang 2. The Influence of Oxidizing and Reducing Agents on the Stability of Anthocyanin in Pericarp of Lychee Fruits[J]. Journal of South China Agricultural University, 2001, 22(2): 15-17. DOI: 10.7671/j.issn.1001-411X.2001.02.005
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Citation:
|
PANG Xue qun 1,ZHANG Zhao qi 2,DUAN Xue wu 2,JI Zuo liang 2. The Influence of Oxidizing and Reducing Agents on the Stability of Anthocyanin in Pericarp of Lychee Fruits[J]. Journal of South China Agricultural University, 2001, 22(2): 15-17. DOI: 10.7671/j.issn.1001-411X.2001.02.005
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