Effect of impregnation using sucrose solution on stability of anthocyanin in strawberry jam

标题
Effect of impregnation using sucrose solution on stability of anthocyanin in strawberry jam
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 4, Pages 891-895
出版商
Elsevier BV
发表日期
2010-11-07
DOI
10.1016/j.lwt.2010.11.003

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