Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs)

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Title
Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs)
Authors
Keywords
Purple sweet potato anthocaynins (PSPAs), Deodorization, Volatile compounds, GC-MS
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 68, Issue -, Pages 265-272
Publisher
Elsevier BV
Online
2015-12-23
DOI
10.1016/j.lwt.2015.12.044

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