Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China
Feng Cheng-Yong
Su Shang
Wang Li-Jin
Wu Jie
Shu Qingyan
Wang Liang-Sheng
· 2016
期刊名称：
Food Chemistry
2016 年
204 卷
摘要：
Various edible berries widely accessible in nature in Northeast China are poorly exploited. The compositions and contents of anthocyanins in black (Padus maackii, Padus avium, Lonicera caerulea, and Ribes nigrum) and red (Ribes rubrum, Sambucus williamsii, Rubus idaeus, and Ribes procumbens) wild berries in Northeast China were firstly characterized by HPLC-DAD/ESI-MS
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