Effects of Temperature, Light and pH on DPPH Radical Scavenging Activity of Anthocyanin Extracted from Fruit of Cinnamoumum burmannii
ZHANG Jing1，WEN Si-xai1，LIAO Fu-lin1，HUANG Si-mei1，DIAO Shu-ping2，ZHU Yuan-ping1，MOU Li-hui1，FAN Yu-qin1
FOOD SCIENCE . 2009, (13): 120 -123 .  DOI: 10.7506/spkx1002-6630-200913028