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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Physicochemical properties and anthocyanin bioaccessibility of downy rose-myrtle powder prepared by superfine grinding

Xuebin Gaoa Department of Nutrition, School of Public Health, Guangdong Medical University, Dongguan, ChinaView further author information
,
Dinghe Zhub Department of Nutrition, Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan, ChinaView further author information
,
Yongji Liub Department of Nutrition, Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan, ChinaView further author information
,
Longying Zhac Department of Nutrition and Food Hygiene, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou, ChinaView further author information
,
Dixin Chend Forestry College, Henan University of Science and Technology, Luoyang, ChinaView further author information
&
Honghui Guoa Department of Nutrition, School of Public Health, Guangdong Medical University, Dongguan, China;b Department of Nutrition, Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan, ChinaCorrespondence[email protected]
View further author information
Pages 2022-2032 | Received 15 Aug 2019, Accepted 06 Dec 2019, Published online: 12 Dec 2019

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