Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning
Xuewu Duan, Yueming Jiang, Xinguo Su, Zhaoqi Zhang and John Shi
Food Chemistry, Volume 101, Issue 4, 2007, Pages 1365-1371
2007