reference/14078977

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/14078977

Outgoing Links

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issueIdentifier	3-4
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publicationName	Food Chemistry
startingPage	1429
bibliographicCitation	Li J, Li XD, Zhang Y, Zheng ZD, Qu ZY, Liu M, Zhu SH, Liu S, Wang M, Qu L. Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices. Food Chem. 2013 Feb 15;136(3-4):1429–34. doi: 10.1016/j.foodchem.2012.09.054. PMID: 23194545.
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date	2013-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/23194545 https://doi.org/10.1016/j.foodchem.2012.09.054
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices
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Total number of triples: 51.