黑米麸皮与紫包菜花青素提取物的组成、抗氧化性与稳定性比较研究

刘?琴，李?敏，胡秋辉*

Comparative Studies on the Composition, Antioxidant Activity and Stability of Anthocyanins from Black Rice Bran and Purple Cabbage

Liu Qin

食品科学 . 2012, (19): 113 -118 .