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Profile of anthocyanins in purple vegetables commonly consumed in China and their relationship with antioxidant abilities

Published Online: 2022-01-27

Published Print: 2022-04

Authors

Gao, Qingchao

Li, Yi

Li, Yahui

Liang, Ying https://orcid.org/0000-0003-3515-343X
Zhang, Zhiyong
Funding

Funding for this research was provided by:

the National Program on Key Research Project of China (2019YFE0103900)

Agricultural Science and Technology Innovation Program of Jiangsu Province (cx(20)3002)
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Text and Data Mining valid from 2022-01-27

Version of Record valid from 2022-01-27
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Article History

Received: 14 September 2021

Accepted: 8 December 2021

First Online: 27 January 2022

Declarations

:

: The authors declare that there is no conflict of interest regarding the publication of this paper.

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