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  1. 1

    Antioxidant property of anthocyanin from Malatinta (Phyllanthus reticulatus Poir.) fruits obtained by static and microwave-assissted extraction. Autor Baldonasa, RB Hera Angelica R.

    Diplomová práce

    Antioxidant property of anthocyanin from Malatinta (Phyllanthus reticulatus Poir.) fruits obtained by static and microwave-assissted extraction.
  2. 2

    Physiological functionality of purple-fleshed sweet potatoes containing anthocyanins and their utilization in foods. Autor Suda, Ikuo

    Článek

    Physiological functionality of purple-fleshed sweet potatoes containing anthocyanins and their utilization in foods.
  3. 3

    Effect of heating on the anthocyanin and iron content of black rice (Oryza sativa) Autor Quenga, Erwin Chris Delizo

    Diplomová práce

    Effect of heating on the anthocyanin and iron content of black rice (Oryza sativa)

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