Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
SUN Qian-yi, LU Bao-jun, ZHANG Jing. Research progress of blueberry anthocyanin[J]. Science and Technology of Food Industry, 2016, (20): 381-384. DOI: 10.13386/j.issn1002-0306.2016.20.068
Citation: SUN Qian-yi, LU Bao-jun, ZHANG Jing. Research progress of blueberry anthocyanin[J]. Science and Technology of Food Industry, 2016, (20): 381-384. DOI: 10.13386/j.issn1002-0306.2016.20.068
shu

Research progress of blueberry anthocyanin

    Graphical Abstract
    • Abstract
  • Blueberry is a berry that it is well known for its nutrition value,contain rich in natural water- soluble pigments,and the anthocyanins of blueberry has many biological activities.In order to exploit and use the anthocyanins of blueberry,this paper mainly summarized the chemical constituents of blueberry,especially focused on the anthocyanins of blueberry diverse extraction methods,purification methods and biological activity,to providing reference for further study and implement use of anthocyanins.
    • FullText(HTML)
  • loading
    • References (61)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return