Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blackberry Products

出版年份 2008 全文链接

标题

作者

关键词

出版物

Volume 56, Issue 3, Pages 689-695

出版商

American Chemical Society (ACS)

发表日期

2008-01-23

DOI

10.1021/jf071994g

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