Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH-Dependent Color Changes.

about

Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH-Dependent Color Changes.

Item

http://www.wikidata.org/entity/Q47764461

description

2017 nî lūn-bûn

@nan

2017年の論文

@ja

2017年学术文章

@wuu

2017年学术文章

@zh-cn

2017年学术文章

@zh-hans

2017年学术文章

@zh-my

2017年学术文章

@zh-sg

2017年學術文章

@yue

2017年學術文章

@zh

2017年學術文章

@zh-hant

name

Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH-Dependent Color Changes.

@en

Anthocyanins of Jambolão

@nl

type

Item

label

Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH-Dependent Color Changes.

@en

Anthocyanins of Jambolão

@nl

prefLabel

Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH-Dependent Color Changes.

@en

Anthocyanins of Jambolão

@nl

P1476

Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH-Dependent Color Changes

@en

P2093

Alessandra Santos Lopes

http://www.w3.org/2001/XMLSchema#string

Brenda de Nazaré do Carmo Brito

http://www.w3.org/2001/XMLSchema#string

Rosinelson da Silva Pena

http://www.w3.org/2001/XMLSchema#string

P2860

Action mechanism and cardiovascular effect of anthocyanins: a systematic review of animal and human studies

Recent Advances in Anthocyanin Analysis and Characterization.

Health benefits of anthocyanins and molecular mechanisms: Update from recent decade.

Anthocyanins present in selected tropical fruits: acerola, jambolão, jussara, and guajiru.

Modeling and optimization of supercritical fluid extraction of anthocyanin and phenolic compounds from Syzygium cumini fruit pulp.

Solvent optimization for anthocyanin extraction from Syzygium cumini L. Skeels using response surface methodology.

Changes in fruit antioxidant activity among blueberry cultivars during cold-temperature storage.

Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage.

Identification of bioactive compounds from jambolão (Syzygium cumini) and antioxidant capacity evaluation in different pH conditions

Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

P304

2286-2290

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1111/1750-3841.13847

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Renan Campos Chisté

P577

2017-08-23T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

28833121

http://www.w3.org/2001/XMLSchema#string

P921

Syzygium cumini

anthocyanins