Hang Xiao to Anthocyanins
This is a "connection" page, showing publications Hang Xiao has written about Anthocyanins.
Connection Strength
0.196
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Chen Y, Belwal T, Xu Y, Ma Q, Li D, Li L, Xiao H, Luo Z. Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. Crit Rev Food Sci Nutr. 2023; 63(27):8639-8671.
Score: 0.196